Grilled Summer Squash with Basil Oil
Grilled summer squash gets a fresh herbaceous boost from a homemade basil oil in this easy side dish. Throw it on the grill with fish and your "summer on a plate" dinner can be on the table in 15 minutes. Don’t pitch any leftover basil oil — it tastes great drizzled over pasta, garlic bread, or grilled shrimp.
Test Kitchen Tip
Blanching and shocking the basil “locks in” its bright green color. Skipping this step will result in darkly colored oil. For a smooth texture, use a blender to purée the mixture, not a food processor.
Preheat grill to high. Brush grill grate with oil.
Blanch basil in boiling water for 20 seconds. Plunge basil into a bowl of ice water to stop the cooking, then drain and dry on paper towels.
Purée basil in a blender, drizzling in 1 cup oil while machine is running until smooth.
Toss squash with remaining 3 Tbsp. oil to coat; season with salt and pepper. Grill squash, covered, until tender, 3–4 minutes per side.
Drizzle squash with basil oil.
Per serving with 2 Tbsp. basil oil
% Daily Value*
Total Fat 39g 60%
Saturated Fat 6g 30%
Cholesterol 0mg 0%
Sodium 9mg 0%
Carbs 6g 2%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.