Zucchini loves Basil. Basil loves Zucchini. Invite Yellow Squash to the party and it’s a match in heaven. Clean, healthy, simple.
4 yellow squash
4 small to medium zucchini
Cut all the vegetables into strips. I cut my squash in to three lengthways and my zucchini in to three or four lengthways depending on their girth (isn’t “girth” a funny word? G-i-r-t-h). Using a griddle or bbq cook each side until lovely dark grill marks appear. Don’t overcook, it’s nice to have a little crunch.
1 finely chopped garlic clove
1/8 cup red wine vinegar
1/4 cup olive oil
6 basil leaves, finely chopped
Combine dressing ingredients in a jar and shake. Tweak the vinegar, salt and pepper to your taste. When the zucchini and squash are grilled, pop them in a bowl and pour over dressing while the vegetables are still hot; they will absorb the flavours beautifully. I prefer to leave my salad until it cools to room temperature allowing the dressing to marinate the vegetables but if you can’t wait, enjoy.