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Grilled Asparagus and Squash

Wednesday, 16 June 2010

Description

Friday, 18 June, 2010

Description

Grilled Asparagus and Squash

Total Time: about 20 minutes

Ingredients

At a glance

Cuisine

Vegetarian

Ingredient

Vegetable

Cooking Method

Grill

Difficulty

Very Easy

Heat Level

Chile

Red Pepper Flakes

Meal/Course

Appetizer/Hors d'oeuvre

Side Dish

Makes

2 to 4

In addition to a very clean gas grill and a supply of fuel, here’s what you’ll need for two servings:

1 zucchini

1 summer squash

1/2 pound medium-size asparagus spears1 cup zesty Italian dressing

1 tablespoon crushed red pepper flakes

Coarse kosher salt

Freshly ground black pepper

Methods/steps

Trim the woody ends off of the asparagus and place the asparagus in a shallow dish. Trim the ends from the zucchini and summer squash; slice lenghtwise into 3/8-inch slices.
Add the Italian dressing and toss to coat. Allow the vegetables to marinate for about 10 minutes.
Preheat the grill for medium-high direct grilling. Lightly oil the grill grates or spray them with cooking spray.
Grill the vegetables for three minutes, turn and cook another two to three minutes or until tender.
Remove the vegetables from the grill and season with crushed red pepper flakes, salt and pepper.

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