- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Christina Pirello
Ingredients
- 6 Yellow Summer Squash sliced into one half inch oblong pieces
- Extra Virgin Olive Oil
- Sea Salt
- Cracked Black Peppercorn
- 1 cup Basil leaves
- 2 ripe Organic Tomatoes diced and do not seed
- 6 cloves Organic Garlic finely minced
- 1 Organic Lemon juice freshly squeezed
Directions
Preheat grill to medium-high.
Place squash in a mixing bowl and drizzle generously with oil. Season to taste with salt and pepper and toss to coat. Lay squash on the grill and cook, turning occasionally until it softens and the edges begin to brown, 5-7 minutes.
While the squash cooks, make the dressing. Combine basil, tomatoes, garlic and lemon juice with ¼ cup olive oil and a generous pinch of salt. Stir to combine.
Remove squash from grill and arrange on a serving platter. Spoon dressing over top and serve warm.
