- 4 medium- large zucchini trimmed, halved lengthwise
- Four medium to large yellow crook neck squash trimmed, halved lengthwise
- 5 Tablespoons olive oil (3 light, 2 EVOO)
- 1/2 cup fresh basil
- 1/2 cup fresh pecorino Romano or parmesan cheese
- 2 Tablespoons balsamic vinegar
Dressing: Grate fresh basil and pecorino Romano in food processor. Add EVOO and balsamic vinegar.
Medium heat on grill. Place zucchini and crook neck squash on large baking sheet; brush all over with 3 Tbsp Light olive oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
Cut vegetables diagonally into 1 in wide pieces. Place in large bowl and add dressing. Toss to blend. Season to taste with salt and pepper. Serves six.
Notes:
2019-We made this multiple times in the summer and everyone loved it