| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Salad |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium size green zucchini; halved lengthwise |
| 1 |
lb |
Medium size yellow squash; halved lengthwise |
| 2 |
tb |
Plus |
| 1 |
c |
Olive oil |
| 2 |
c |
Fresh basil |
| 3 |
|
Cloves garlic; chopped |
| 3 |
tb |
Balsamic vinegar |
| 1 |
tb |
Dijon mustard |
| 2 1/2 |
lb |
Large tomatoes; sliced |
INSTRUCTIONS
From: Debbie Grayson <Blueiis1@AOL.COM>
Date: Tue, 2 Jul 1996 21:06:02 -0400
Crank up the barbecue to a medium high heat, with the grill positioned
about 6 inches above the heat. Brush oil on all sides of the
zucchini/squash. Grill until tender, turning occasionally. Transfer to a
plate and set aside. Puree the basil, garlic, vinegar, and mustard in a
food processor. Add the remaining oil to the mixture as it processes. After
a thick dressing is formed, season lightly with salt and pepper. Place the
sliced tomatoes on a serving platter. Cut zucchini/squash into 1-1/2 inch
pieces. Mix the zucchini/squash with 3/4 cup dressing. Spoon onto platter.
Drizzle remaining dressing over tomatoes.
NUTRITIONAL INFORMATION per serving 257 Calories; 4g Protein; 0mg
Cholesterol; 17g Carbohydrate; 25mg Sodium; 21g Fat
EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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