Remember these? Here is the recipe.
I used Roma tomatoes the right size to insert in the squash and be even with the edges of the squash. They are prettier that way. Plus, one day I decided to use a salad dressing that was vinegar and oil based, Russian, I think. Maybe not. It was just as delicious.
And, mine do not get to be grilled. I put them in the oven for a bit.
Okay.
How to Make It
Step 1
Cut each squash lengthwise into 1/4-inch slices, cutting to within 1 inch of stem end. Cut tomatoes into 1/4-inch slices.
Step 2
Combine chopped basil and next 4 ingredients in a large bowl, stirring until blended. Add squash and tomato, tossing gently to coat; let stand 1 hour.
Step 3
Remove vegetables from marinade, reserving marinade; insert tomato slices between squash slices, and secure with wooden skewers.
Step 4
Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or until crisp-tender, basting often with reserved marinade. Garnish, if desired.
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