Grilled Zucchini and Summer Squash

Serves

There is nothing like grilled vegetables in the summer, and they make terrific leftovers.

	3	medium zucchini (about 1¼ pounds)
	3	medium summer squash (about 1½ pounds)
	¼	cup olive oil
	~	Salt and freshly ground pepper to taste

	3	Tbsp. olive oil
	3	Tbsp. Pesto (recipe follows; see Cook’s Note)

	2	cups fresh basil leaves
	½	cup good-quality olive oil
	4	garlic cloves, minced
	1	tsp. salt
	½	cup (2 ounces) freshly grated Parmesan cheese

Prepare the grill and have the coals hot. Slice off the stem end of the zucchini and squash and discard. Slice on the diagonal into ¼-inch-thick ovals. Lay the slices in a single layer on a pan or baking sheet. Use the ¼ cup olive oil to brush each slice on both sides. Sprinkle salt and pepper on the top side of each slice. Place on the grill in a single layer. Cook on one side until nicely browned, about 3 minutes. Turn and cook on the other side for 2 to 3 minutes. Alternatively, leave the slices on the baking sheet and broil until nicely browned on both sides.

Mix the olive oil with the pesto. Blend well. Reserve 2 tablespoons for leftovers.
Brush the remaining pesto oil on one side of the grilled zucchini and squash when ready to serve.
Set aside 1½ cups vegetables to cool and serve the rest. Cover and store in the refrigerator for up to 4 days.

Combine the basil, olive oil, garlic, and salt in a blender or food processor. Blend until smooth. Add the Parmesan and blend just to combine. Store the pesto in a covered jar in the refrigerator for up to 2 weeks, or freeze it for up to 6 months. Makes about 1 cup.

Serves 4, with 1 1/2 cups reserved for Focaccia Sandwich with Grilled Squash, Goat Cheese, and Basil
You can use a store-bought pesto for this recipe; we always keep some in the freezer. However, an easy pesto recipe is given in case you want to make your own.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.