Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing
adapted from Bon Appétit July 1999
2 medium zucchini, trimmed, halved lengthwise
2 medium summer squash, trimmed, halved lengthwise
1 Tbsp olive oil
1/4 cup chopped fresh basil
1/4 cup freshly grated Parmesan cheese
1 Tbsp white balsamic vinegar
Salt & freshly ground pepper
Place zucchini and summer squash on large sheet and coat lightly with cooking spray. 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 pieces. Place in large bowl. In a small bowl,whisk the basil, Parmesan cheese, balsamic vinegar and oil to combine. Pour over the squash and toss to blend. Season to taste with salt and pepper and serve.