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

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.

	Use a large spatula to turn several pieces of squash at a time.