Pesto-Topped Grilled Summer Squash

http://www.eatingwell.com/recipes/pesto_topped_grilled_summer_squash.html

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.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

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.

Nutrition

Per serving : 115 Calories; 10 g Fat; 1 g Sat; 4 g Mono; 1 mg Cholesterol; 6 g Carbohydrates; 3 g Protein; 2 g Fiber; 167 mg Sodium; 371 mg Potassium

Exchanges: 1 vegetable, 1 fat

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.