Grilled Zucchini/Summer Squash Salad W/ Basil-Parmesan Dressing

From: grunig

On May 25, 2008

I made this tonight with grilled chicken. My 2 year old even gobbled it up. The only thing I did differently was slicing them into discs instead of lengthewise. Then I put both the basil and discs in a foil pouch on the grill. Served it warm, yummy!

From: Tom and Susan Hartry

On Jul 2, 2004

An excellent way to yummify all those summer squash and zucchini. If you're like me, cooking for two, you find yourself with plenty of cooking time left in the coals in the barbeque after grilling the entree. Just slice the squash in half lengthwise, brush or spray with oil and throw on the medium to slow heat of the coals. Turn occasionally and try not to overcook. No need to rush, as this is a room-temperature salad and it may be prepared the next day, or whenever. The recipe as presented is quite good, but lends itself to additions: grill/roast sweet red peppers or quartered roma tomatoes add color as well as flavor.

From: ratgirl13

On Aug 16, 2009

Any recipe from Bon Appetit is bound to be good, and this was no exception. I did add 2 cloves of minced garlic to the olive oil. Even my roommate, who professes to hate squash, loved this dish.