Looking for ways to use up a garden’s bounty of summer squash and zucchini? This grilled veggie recipe is a quick, easy, and delicious side dish to grill up on your gas BBQ. Serve it with your favourite chicken or steak main course for a simple, elegant summer dinner.
Tip: Experiment with additional herbs on the vegetables like garlic powder, parsley, or basil.
Ingredients
- 2 medium summer squashes with ends trimmed off
- 2 medium zucchini with ends trimmed off
- Extra virgin olive oil
- Fresh ground pepper
- Kosher salt
Pesto
- 28 g fresh basil leaves
- 2 cloves garlic
- 1 TBS toasted pine nuts (optional)
- 1/2 tsp Kosher salt
- 60 ml Extra virgin olive oil
- 22.5 g freshly grated parmesan cheese
Pesto Instructions
- The pesto can be made ahead of time and stored in a tightly sealed container for up to 3 days in the refrigerator. It is best served at room temperature.
- Use a mini food chopper to chop and combine the basil, garlic, pine nuts, and Kosher salt. Slowly pour in the olive oil with the food chopper running.
- Once the oil and other ingredients are well blended, add the parmesan cheese, mixing until just incorporated.
- If you will not be serving the pesto soon, store it in the refrigerator in a tightly sealed container.
Grilling Instructions
- Heat up your gas BBQ for direct cooking over medium heat (180° – 230° C).
- Slice the squash and zucchini the long way into slices about 6 – 7 mm thick. Lightly brush or drizzle with olive oil and sprinkle with salt and pepper.
- Place the vegetable slices directly on the BBQ grill grate and grill over direct medium heat for about 2 1/2 – 3 1/2 minutes per side, flipping halfway through. Close the BBQ lid while cooking.
- Remove the cooked vegetables promptly from the grill, top with the pesto, and enjoy!
