Barbecued Patty Pan Salad

Name: Barbecued Patty Pan Salad
Ingredients: 16 green patty pan squash; 16 yellow patty pan squash; 4 tablespoons virgin olive oil; 1 tablespoon balsamic vinegar; 2 tablespoons pine kernels, toasted; 75 g (3 oz) fresh Parmesan cheese, cut into shavings; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 garlic clove, crushed; 12 fresh mint leaves; 12 fresh basil leaves; ½ teaspoon Dijon mustard

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

16 green patty pan squash
16 yellow patty pan squash
4 tablespoons virgin olive oil

Vegetarian
Gluten-free

Method

The ideal salad for a summer barbecue. The balsamic, herb and garlic dressing is perfect with the smoky squash.

Cut the patty pan squash in half vertically, brush them with half the oil and cook on a barbecue (or a ridged grill pan) until lightly charred and just tender.

In a large bowl, mix together the remaining oil, balsamic vinegar, garlic, herbs and mustard and season to ta