| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1991 |
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Yellow squash, cut |
|
|
diagonally into |
|
|
1/4-inch-thick |
|
|
slices |
| 2 1/2 |
T |
Olive oil |
| 1 |
t |
Fresh lemon juice, or to |
|
|
taste |
| 1/2 |
t |
Dried oregano, crumbled |
| 1 |
T |
Minced fresh parsley leaves |
INSTRUCTIONS
Sprinkle both sides of the squash slices with salt and let the slices
drain between paper towels for 10 minutes. Pat the slices dry and
brush the top sides with some of the oil. Heat a well-seasoned ridged
grill pan over moderate heat until it is hot and in it cook the squash
slices, in batches if necessary, oiled-side down first and brushing
the tops with some of the remaining oil before turning them, for 3 to
4 minutes on each side, or until they are just tender. Transfer the
slices with a spatula to a small platter. In a small bowl whisk
together the lemon juice, the oregan, the remaining oil, and salt and
pepper to taste, drizzle the dressing over the squash, and sprinkle
the squash with the parsley. Serves 2. Gourmet June 1991 Converted
by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“You can spurn God’s love for only so long”