Grilled Squash Vinaigrette
Preparation Time: 10 minutes
Cooking Time: 15 minutes
1 Acorn squash (about 1 lb.), sliced into 1/2 inch-thick
2.5 Tbsp. Olive oil
1 Tbsp. Balsamic vinegar
1/2 Tbsp. Lemon juice
Sea salt and fresh ground pepper to taste
1/2 cup fresh Parsley, chopped
Cut squash and place squash in a steamer over boiling water, steam for 6 to 7 minutes. It will still be firm.
Meanwhile, heat charcoal grill. Brush squash slices with 1 tablespoon of the olive oil and grill until tender and browned. Arrange slices on a platter.
In a small bowl, combine vinegar, lemon juice, and salt and pepper to taste and slowly whisk in the remaining olive oil. Pour over the grilled squash. Garnish with parsley.
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