Grilled summer squash gets a fresh herbaceous boost from a homemade basil oil in this easy side dish. Throw it on the grill with fish and your "summer on a plate" dinner can be on the table in 15 minutes. Don’t pitch any leftover basil oil — it tastes great drizzled over pasta, garlic bread, or grilled shrimp.
Makes
4 servings
Total Time
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Ingredients
Test Kitchen Approved
Test Kitchen Tip
Blanching and shocking the basil “locks in” its bright green color. Skipping this step will result in darkly colored oil. For a smooth texture, use a blender to purée the mixture, not a food processor.
Instructions
Preheat grill to high. Brush grill grate with oil.
Blanch basil in boiling water for 20 seconds. Plunge basil into a bowl of ice water to stop the cooking, then drain and dry on paper towels.
Purée basil in a blender, drizzling in 1 cup oil while machine is running until smooth.
Toss squash with remaining 3 Tbsp. oil to coat; season with salt and pepper. Grill squash, covered, until tender, 3–4minutes per side.
Drizzle squash with basil oil.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving with 2 Tbsp. basil oil
Calories: 376
% Daily Value*
Total Fat 39g 60%
Saturated Fat 6g 30%
Cholesterol 0mg 0%
Sodium 9mg 0%
% Daily Value*
Carbs 6g 2%
Fiber 2g 8%
Protein 2g
*Percent Daily Values are based on a 2,000 calorie diet.
