Photo: Jene Yeo
Grilled Summer Squash with Fresh Mint Vinaigrette
7 ingredients
openrecipes
If you have ever planted zucchini or summer squash, you know that at some point you are going to end up with more squashes than you know what to do with. That’s the time to pull out this recipe. Grilled summer squashes are splendid on their own, of course. But top them with this simple mint vinaigrette and you won’t mind that garden surplus.
Estimated Nutrition (whole recipe, rough)
264
Calories
1g
Protein
27g
Fat
5g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 zucchini, about 1 1/2 lb. total
- 4 yellow summer squashes, about 1 1/2 lb. total
- Olive oil for drizzling, plus 2 Tbs.
- 2 Tbs. rice vinegar
- 1/2 cup chopped fresh mint
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. sesame seeds, toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes