Summer is speeding by this year as I recover from my hip fracture and surgery. I honestly didn’t think my recovery would be so slow as I sailed through two knee replacements over the past couple of years. Everyone tells me that a fracture, especially a femur fracture is very different, but after five weeks I am getting frustrated with how slowly things are progressing. Oh well, at least I can finally start cooking a little in my kitchen now. I am enjoying using locally grown summer squash in recipes lately as the zucchini are small and firm. I bought a bag full of small zucchini and summer squash at a reduced price at our local green grocer recently to make this tasty side dish or salad.
This salad is an excellent lunch option, or it also doubles as a veggie side dish for grilled poultry or meat. You could add goat cheese crumbles, or creamy mozzarella balls if you prefer to create a heartier salad. Zucchini is often an ignored vegetable as many do not find it flavorful and do not care for the texture.
By buying small, firm zucchini and summer squash, then grilling them quickly until they get a nice char, you both keep them from becoming mushy, and give them a lovely smoky flavor. Add halved, sweet cherry tomatoes, some torn fresh herbs, then dress everything with a splash of good quality extra virgin olive oil and a drizzle of aged balsamic vinegar and you’ll have a dish the entire family will love.
Buon Appetito!
Deborah MeleÂ
Ingredients
- 2 Pounds Assorted Small Zucchini & Summer Squash
- 1/3 Cup Extra Virgin Olive Oil, Divided
- 2 Cups Halved Cherry Tomatoes
- Sea Salt & Black Pepper
- 2 Tablespoons Aged Balsamic Vinegar
- 1/4 Cup Torn Fresh Mint Leaves
- 1/4 Cup Torn Fresh Parsley Leaves
- 1/4 Cup Torn Fresh Basil Leaves
Instructions
- Preheat grill to high heat.
- Halve the squash lengthwise, and then brush cut sides with olive oil.
- Grill the squash first cut side down for 5 minutes, then turn and grill another3 minutes.
- Cool to room temperature, then coarsely chop the squash into pieces and place in a bowl along with the tomatoes and fresh herbs.
- Toss, then season with salt and pepper.
- Place in a bowl and drizzle with remaining olive oil and balsamic vinegar then serve.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 154Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 60mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 3g