Tomato and Grilled Summer Squash Salad Preparation
From: Debbie Grayson Date: Tue, 2 Jul 1996 21:06:02 -0400 Crank up the barbecue to a medium high heat, with the grill positioned about 6 inches above the heat. Brush oil on all sides of the zucchini/squash. Grill until tender, turning occasionally. Transfer to a plate and set aside. Puree the basil, garlic, vinegar, and mustard in a food processor. Add the remaining oil to the mixture as it processes. After a thick dressing is formed, season lightly with salt and pepper. Place the sliced tomatoes on a serving platter. Cut zucchini/squash into 1-1/2 inch pieces. Mix the zucchini/squash with 3/4 cup dressing. Spoon onto platter. Drizzle remaining dressing over tomatoes. NUTRITIONAL INFORMATION per serving 257 Calories; 4g Protein; 0mg Cholesterol; 17g Carbohydrate; 25mg Sodium; 21g Fat EAT-L DIGEST 1 JULY 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.