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Veg: Pesto-Topped Grilled Summer Squash

Source of Recipe

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Pesto-Topped Grilled Summer Squash

Adapted from Eatingwell.com
Reviews rated this recipe 3.9 of 5 stars.
Exchanges
Makes: 4 servings
Active Time: 30 minutes - Total Time: 30 minutes

Toasty rustic pesto takes simple grilled squash from ordinary to exceptional with tangy lemon and fresh garlic. Serve as a side dish or chop the grilled squash, combine with the pesto and toss with pasta for a light entree.

Ingredients:
• 1/2 cup chopped fresh basil
• 1/4 cup toasted pine nuts, (see Tip)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon grated Parmesan cheese
• 1 clove garlic, minced
• 2 teaspoons lemon juice
• 1/8 teaspoon salt
• 2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick
• Canola or olive oil cooking spray

Preparation:
1. Preheat grill to medium-high.

2. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.

3. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.


• Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Per serving: 115 calories; 10 g fat (1 g sat, 4 g mono); 1 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 95 mg sodium; 371 mg potassium. ++++ Exchanges: 1 vegetable, 1 fat