Saturday, May 16, 2015

Grilled Summer Squash with Feta and Basil

2 zucchini, ends trimmed
2 yellow squash, ends trimmed
1 1/2 T. lemon juice, fresh
2 T. extra virgin olive oil
Salt and pepper, optional
1/2 cup feta cheese, crumbled OR extra-firm tofu, crumbled
1 T. basil, fresh, coarsely chopped

Preheat grill to high (about 450 degrees). Place squash on cutting board and make a diagonal cut about 1 1/2 inches from one end. Roll the squash a half turn and make another diagonal cut (in the same direction as the first cut) about 1 1/2 inches from the cut end of the squash. Repeat with the rolling and cutting until you reach the end of the squash. Continue with rest of squash. Place all in a medium bowl.

In a small bowl, mix together lemon juice and olive oil until combined. Season with salt and pepper (optional). Add half of the dressing to the bowl of squash, toss to combine, and set aside.

When the grill is ready, us a slotted spoon to place the squash on the grill. Cook the squash uncovered, turning occasionally, until charred in spots and crisp tender, about 7 - 8 minutes total.

Return the grilled squash to the medium bowl, add the remaining half of the dressing and toss until evenly coated. Let the squash cool until just warm or room temperature, about 15 minutes. Add the feta (or crumbled tofu) and basil and stir to combine. Taste and season with more salt and pepper (optional) as needed.

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