Ingredients

The following ingredients have 4 Servings
  • 1 zucchini (courgette)
  • 1 summer squash
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp basil leaves (shredded)

Instruction

  • Cut the zucchini and summer squash into medium-thick slices. Lightly brush them with a little oil and grill on both sides until gently browned and just soft. 
  • While the zucchini and squash are grilling, whisk together the lemon juice and olive oil, along with a little black pepper, in a bowl that will be big enough for the vegetables. Shred the basil.
  • Once the zucchini and squash are ready, carefully toss them in the lemon and oil mixture (whisk a little more just before adding if they have separated), along with the shredded basil. Leave to marinade for a good 5 minutes and serve, or else leave them to come to room temperature and refrigerate until you need them. They should keep fine a day or two refrigerated. Best brought up to room temperature before eating, though chilled also works.