Tselani
Serves 6
3 medium yellow squash
3 medium zucchini
1/2 cup extra virgin olive oil
1 bunch basil, roughly chopped
Salt and pepper
Prepare the grill for high heat. Cut the vegetables horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
Put the oil and basil in a tall cup. Blend using a hand mixer. (If you don’t have a hand mixer, use a food processor or a blender.)
Brush the vegetable slices with the basil oil and season with salt and pepper. Grill slices for 5 to 7 minutes per side, until they reach the desired tenderness. Brush with additional oil, and turn occasionally to prevent sticking or burning.
Nutritional information per serving with 1 tablespoon basil oil:
Calories: 151; Total fat: 13g; Cholesterol: 0mg; Carbohydrate: 7g; Total dietary fiber: 2g; Protein: 2g
3 medium yellow squash
3 medium zucchini
1/2 cup extra virgin olive oil
1 bunch basil, roughly chopped
Salt and pepper
Prepare the grill for high heat. Cut the vegetables horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
Put the oil and basil in a tall cup. Blend using a hand mixer. (If you don’t have a hand mixer, use a food processor or a blender.)
Brush the vegetable slices with the basil oil and season with salt and pepper. Grill slices for 5 to 7 minutes per side, until they reach the desired tenderness. Brush with additional oil, and turn occasionally to prevent sticking or burning.
Nutritional information per serving with 1 tablespoon basil oil:
Calories: 151; Total fat: 13g; Cholesterol: 0mg; Carbohydrate: 7g; Total dietary fiber: 2g; Protein: 2g
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