Pesto-Topped Grilled Summer Squash
Preheat grill to medium-high.Advertisement
Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.
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.
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.
1 vegetable, 1 fat