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Grilled Summer Squash with Pesto and Balsamic Syrup


Serves 4

  • by from Fine Cooking
    Issue 117

Summer squash takes on a deliciously smoky, caramelized flavor when grilled. Try to slice the squash into ovals, which are easier than rounds to manage on the grill grate.

  • 1-1/2 lb. assorted summer squash, trimmed and sliced diagonally into 1/2-inch-thick ovals
  • Kosher salt
  • 1 cup packed fresh basil leaves
  • 1/4 cup plus 2 Tbs. extra-virgin olive oil, more for drizzling
  • 2 Tbs. grated Parmigiano-Reggiano
  • 1/2 cup balsamic vinegar
  • Freshly ground black pepper
  • 2 Tbs. toasted pine nuts

Prepare a high gas or charcoal grill fire. In a colander, toss the squash with 2 tsp. kosher salt and drain for 30 minutes; transfer to a large bowl.

Meanwhile, put the  the basil, Parmigiano-Reggiano, 1/4 cup of the olive oil, and 1/2 tsp. salt in a food processor and purée until smooth.

In a small saucepan over medium-low heat, boil the balsamic vinegar until syrupy and reduced to about 2 Tbs., 8 to 10 minutes.

Toss the squash with the remaining 2 Tbs. extra-virgin olive oil and a few grinds of freshly ground black pepper. Grill, flipping once, until golden and tender, 8 to 12 minutes. Arrange on a platter, dot with the pesto, and drizzle with extra-virgin olive oil and the balsamic syrup to taste. Sprinkle with pine nuts and serve.

nutrition information (per serving):
Calories (kcal): 270; Fat (g): fat g 24; Fat Calories (kcal): 220; Saturated Fat (g): sat fat g 3.5; Protein (g): protein g 4; Monounsaturated Fat (g): 16; Carbohydrates (g): carbs g 11; Polyunsaturated Fat (g): 4; Sodium (mg): sodium mg 750; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 2;

Photo: Scott Phillips

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