Grilled Yellow Squash Roulades

4 large yellow squash
2 to 3 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper, to taste
Parsley Mint Pistachio Pesto (recipe follows)

Preheat grill for medium-high heat.

Trim each squash; cut a very thin lengthwise slice down two “opposing” sides of each squash to make two flat sides. Holding a squash curved side down, cut into 1/2-inch-thick lengthwise slices that are parallel to the flat sides. Brush with olive oil and sprinkle lightly with salt and pepper. Grill squash slices until lightly marked and tender, 4 to 6 minutes. Transfer to a plate.

While squash is warm, spoon a teaspoon of goat cheese and pesto on one end of each slice, and roll up slices. Makes 4 servings.

Pistachio Parsley Mint Pesto:
1 clove garlic
1/4 cup minced fresh parsley
1/4 cup minced fresh mint
1/4 cup finely chopped roasted pistachios
2 tablespoons freshly grated Parmesan cheese
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon rind
Sea salt and freshly ground pepper, to taste

With a food processor running, drop the garlic through the food chute and process until it is minced. Add the herbs and pistachios; pulse until finely chopped. Add the cheese, olive oil, and lemon rind; pulse until well blended. Season to taste with salt and pepper. Makes about 1/3 cup.

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