Recipe: Grilled Summer Squash with Fresh Rosemary

GRILLED SUMMER SQUASH WITH FRESH ROSEMARY

1 lb. zucchini
1 lb. yellow straight-neck squash
1 lb. green pattypan squash
3 tbsp. virgin olive oil or melted margarine
3 tbsp. chopped fresh rosemary leaves
Salt and freshly ground pepper (to taste)
1 handful fresh rosemary sprigs, including woody stems if possible (or 2 tbsp. dried rosemary)

Prepare a charcoal grill.

Cut off stem ends of squashes. Slice the zucchini and yellow squash lengthwise into 1/2-inch-thick slabs. Cut the pattypan squash horizontally to create 1/2-inch rounds.

Cover a baking sheet with wax paper and place squash slices on it. Using the oil or margarine, brush both sides of the squash. Sprinkle chopped rosemary on one side and season with salt and pepper if you like.

Toss rosemary sprigs over medium-hot coals and wait 2 minutes. Place rack of grill 4 to 6 inches above coals. Cook squash slices no longer than 15 minutes, using a grill rack if necessary, turning slices every 5 minutes. Pierce with a fork to see if they are tender; they should remain crunchy. Transfer to a platter and serve immediately.

Makes 8 to 10 servings.
Source: Country Living Gardener: A Garden of Recipes by Cynthia Gibson