2 Acorn squash (about 1 lb. each), sliced into 1/2 inch-thick rings, seeded
5 T Olive oil
1 T Balsamic vinegar
1 T Lemon juice
Salt and pepper
1/2 c Julienned basil
Place squash in a steamer over boiling water, steam for 6 to 7 minutes. It will still be firm. Meanwhile, heat charcoal grill or cast-iron grill pan. Brush squash slices with 1 tablespoon of the olive oil and grill until tender and browned. Arrange slices on a platter. In a small bowl, combine vinegar, lemon juice, and salt and pepper to taste and slowly whisk in the remaining olive oil. Pour over the grilled squash. Garnish with basil.
5 T Olive oil
1 T Balsamic vinegar
1 T Lemon juice
Salt and pepper
1/2 c Julienned basil
Place squash in a steamer over boiling water, steam for 6 to 7 minutes. It will still be firm. Meanwhile, heat charcoal grill or cast-iron grill pan. Brush squash slices with 1 tablespoon of the olive oil and grill until tender and browned. Arrange slices on a platter. In a small bowl, combine vinegar, lemon juice, and salt and pepper to taste and slowly whisk in the remaining olive oil. Pour over the grilled squash. Garnish with basil.
