Pesto Grilled Squash with Balsamic Glaze

By NicoleP

Ingredients

• 1 1/2 lbs yellow squash and zucchini, sliced diagonally into 1/2" thick ovals
• 2 tsp + 1/4 tsp kosher salt
• 1 cup packed fresh basil leaves
• 1/4 cup + 2 tbsp extra virgin olive oil
• 2 tbsp grated Parmesan cheese
• 1 clove garlic
• 1/4 cup pine nuts, plus extra for garnish
• Balsamic glaze, for garnish

Preparation

Step 1

Heat grill to high heat. In a colander, toss the squash and zucchini with 2 tsp salt; drain for 30 minutes.

Meanwhile, process 1/4 tsp salt, basil, 1/4 cup olive oil, cheese, garlic and pine nuts in a blender or food processor until smooth.

Toss the squash and zucchini with 2 tbsp olive oil. Grill for 2-4 minutes per side, or until golden brown and tender. Serve with pesto, a drizzle of balsamic glaze and a sprinkling of pine nuts. Refrigerate any leftovers.