Grilled Summer Squash

Grilled Summer Squash

Dressing:
1 tablespoon sherry vinegar(15ml)
1 medium clove garlic
2 tablespoons extra virgin olive oil(30ml)
salt & pepper to taste
Juice of 1 lemon
1 tablespoon chopped fresh chives(15ml)
4 medium pattipan squash about 3-inches in diameter, cut into ½” slices.

sMix vinegar, garlic and oil together and use mixture to paint squash.
Preheat grill to medium high heat. Cut the pattipans into ½” disks. Pour dressing over to coat well. Season with salt and pepper. Place on direct heat on a well oiled grill. Grill for approximately 1 – 2 minutes per side or until nice char marks are achieved and cooked through, but still al dente.
  

1 green and 1 yellow zucchini
1 cup cream cheese(250ml)
3 tablespoons pine nuts(45ml)
Juice of one lemon plus zest
2 tablespoons fresh chives(30ml)
2 tablespoons fresh basil(30ml)
¼ cup sun dried tomatoes(60ml)
salt and pepper to taste

Slice the zucchini down the middle and using a spoon, scoop out the centers making sure not to puncture through the bottom & leaving a ½” boarder of flesh. In a bowl mix together some cream cheese, pine nuts, lemon juice and lemon zest. Chop some chives and fresh basil and add sun dried tomatoes. Season with salt and pepper and mix together to blend. Stuff mixture into zucchini halves. Pre heat BBQ to medium heat. Oil grill. Place on preheated well oiled grill for approximately 6 minutes or until filling is warm and zucchinis are soft and juicy.
Yields 4 halves