| Roasted Yellow Squash and Zucchini with Basil Dip |
From "All in Good Taste"
episode AGT-807 |
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Roasted Yellow Squash and Zucchini with Basil Dip
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Ingredients: 1 small zucchini (cut into 30 pieces, 3/4 " thick -- cut first into rounds and then quarters)
1 medium yellow squash (cut into 30 pieces, 3/4" thick -- cut first into rounds and then quarters)
1 Tbs. olive oil
1/4 tsp. kosher salt
1/4 tsp. pepper
30 6" wooden skewers Preparation: Soak skewers in water for 30 minutes. Preheat oven to 400 degrees. Line a baking sheet with foil. Toss zucchini and squash in a medium bowl with the olive oil, salt and pepper. Now thread one piece of each onto each skewer. Place on baking sheet and cook 12 to 15 minutes. These can be served at room temperature or cold. Dip Ingredients: 3/4 cup mayonnaise
1/3 cup buttermilk
1/4 cup fresh basil leaves, coarsely chopped
3 Tbs. green onions, coarsely chopped
2 tsp. champagne vinegar Preparation for Dip: Combine all ingredients in a blender until smooth and refrigerate until chilled. Can be made up to 3 days in advance. Books: Skewer It! 50 Recipes for Stylish Entertaining
By Mary Corpening Barber and Sara Corpening Whiteford
ISBN: 0811828158
Chronicle Publishing Co.
85 Second St., 6th Floor
San Francisco, CA 94105
Phone: 415-537-3730
Fax: 415-537-4440
Web site: www.chronbooks.com
Skewer Cooking: On the Grill
By Bob and Coleen Simmons
ISBN: 1558671226
Bristol Publishing Enterprises
14692 Wicks Blvd.
San Leandro, CA 94577
Phone: 800-346-4889
Fax: 510-895-4459 We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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