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Tuesday, July 22, 2014
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Published: Tuesday, 9/26/2000

Herbed Grilled Summer Squash

4 small summer squash (pattypan, zucchini, or crookneck)

4 tablespoons olive oil

1/2 cup chopped fresh herbs (parsley, chives, tarragon)

Salt and freshly ground black pepper to taste

Wash, pat dry, and slice squash about an inch thick on the diagonal. Put the squash and olive oil in a resealable plastic bag and coat well. Place squash in a greased grill basket and grill over hot fire for 7 to 10 minutes, tossing every 2 to 3 minutes. The squash are down when they're soft, but not mushy. Toss the squash with fresh herbs and pepper.

Yield: 4 servings

Source: Que Queens Easy Grilling & Simple Cooking



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