SUMMER SQUASH AND GRILLED ZUCCHINI SALAD
4 medium-sized yellow crookneck squash, trimmed, halved lengthwise
4 medium-sized zucchini, trimmed, halved lengthwise
1/2 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese
5 tablespoons olive oil
2 tablespoons balsamic vinegar
*Optional: additional veggies, such as cherry tomatoes, to make the salad your own
Prepare the barbecue and turn it to medium heat.
Place the crookneck squash and zucchini on a large baking sheet and brush on 3 tablespoons of oil.
Sprinkle the veggies with salt and pepper.
Grill the vegetables until they are tender and brown, turning occasionally, for about 10 minutes.
Transfer them to plate and cool.
Cut the grilled vegetables diagonally into 1-inch-wide pieces and place in large bowl.
Add basil, Parmesan cheese, balsamic vinegar, and remaining 2 tablespoons of oil and toss to blend.
Season to taste with salt and pepper.
If desired, add additional veggies, like tomatoes, onions, or cucumbers.
Serve and enjoy!
Recipe makes 6 servings
Carbs: 12 grams
Protein: 5 grams
Fat: 13 grams
Fiber: 3 grams