1 medium summer squash
1 Tb olive oil
Coarse salt and ground pepper
Trim the ends off of zucchini and squash and cut on the bias into rounds 1/2-inch thick and 3 inches long. Place in a large bowl and toss with oil, using hands to evenly coat all sides. Season and toss again.
Place vegetables in a single layer on the grill and cook until browned with grill marks, 4 to 5 minutes on each side. Transfer to a platter, and serve hot or at room temperature. Serves 2-3.
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