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For the Basil Oil -
Blanch, Shock, and Dry:
4 cups lightly packed fresh basil leaves (4 oz.)
Puree; Drizzle in:
1 cup extra-virgin olive oil
For the Squash -
Toss in 3 T. Olive Oil; Grill:
1 1/2 lb. yellow squash and zucchini, sliced on a bias, 1/2" thick
Salt and pepper to taste
Drizzle with:
Basil Oil
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Blanch basil in boiling water for 20 seconds. Shock
in ice water and dry on paper towels.
Puree blanched basil, drizzling in 1 cup
olive oil while blender is running. Process until smooth.
Toss squash with 3 T. olive oil to coat;
season with salt and pepper. Grill over high heat for 3–4
min. on each side, or until tender. Transfer squash to a platter.
Drizzle with basil oil and serve. Shown here
with Dixie-Stuffed Chicken Legs.
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Use a large spatula to turn several pieces of squash
at a time. |
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