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Grilled Zucchini-and-Summer Squash Salad with Citrus Splash Dressing

Yield 4 servings (serving size: 2 zucchini halves, 2 squash halves, 2 onion wedges, and 3 tablespoon citrus dressing)
Make the most of the bounty of summer produce and cook summer squash on the grill. Marinate the squash and onion wedges in a mixture of orange and lime juices, olive oil, honey, and a dash of hot red pepper, then serve the veggies with a drizzle of the remaining marinade for over-the-top flavor.

Ingredients

  • 2 tablespoons grated orange rind
  • 3/4 cup fresh orange juice (about 3 oranges)
  • 1/2 cup fresh lime juice (about 3 limes)
  • 3 tablespoons honey
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 red onions
  • 4 zucchini, each halved lengthwise (about 1 1/4 pounds)
  • 4 yellow squash, each halved lengthwise (about 1 pound)
  • Cooking spray
  • 3 tablespoons thinly sliced fresh basil

Nutrition Information

  • calories 168
  • caloriesfromfat 16 %
  • fat 3 g
  • satfat 0.4 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 4 g
  • carbohydrate 36.1 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 302 mg
  • calcium 70 mg

How to Make It

  1. Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact; cut each onion into 4 wedges. Add onion, zucchini, and yellow squash to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.

  2. Prepare grill.

  3. Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a grill rack coated with cooking spray, and grill for 8 minutes or until tender; turn and baste occasionally with 3/4 cup of the marinade. Place the vegetables on a serving platter; sprinkle with the basil. Serve the vegetables with the remaining marinade.