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Pesto-Topped Grilled Summer Squash

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From EatingWell: July/August 2009

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
  • 1/4 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.

 

TIPS & NOTES:

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.

 

NUTRITION:

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; 167 mg sodium; 371 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value)

Exchanges: 1 vegetable, 1 fat

 

Source: EatingWell