Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I love this salad over sliced tomatoes with burrata or crumbled Valbreso feta, or as a complement to any protein. The herbs can be swapped for any herbs of your choice. Rotating the squash on the grill before turning allows for a little more char.

Ashley Christensen
Recipe by Cooking Light July 2016

Gallery

Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

active:
20 mins
total:
40 mins
Yield:
Serves 6 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high.

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  • Coat cut sides of squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange squash and onion, cut side down, on grill; cover and grill 5 minutes. Rotate vegetables; cover and grill 3 minutes. Turn vegetables over; grill 2 minutes. Remove squash from grill. Continue grilling onion 4 minutes; remove from grill. Cool to room temperature.

  • Coarsely chop vegetables; place in a large bowl. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and juice; toss to coat. Add basil, mint, and parsley; toss.

Nutrition Facts

128 calories; fat 9.5g; saturated fat 1.3g; mono fat 6.6g; poly fat 1.1g; protein 3g; carbohydrates 10g; fiber 3g; iron 1mg; sodium 171mg; calcium 53mg; sugars 6g.
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