Rosemary Grilled Squash
Ingredients:
Lots of Zephyr, Magda, Patty-Pan or Zucchini squash, cut into 1/2 inch thick rounds
Extra virgin olive oil
3 tablespoons chopped fresh rosemary leaves
salt and freshly ground black pepper
1 handful fresh rosemary sprigs, including woody stems if possible.
Directions:
Prepare your charcoal grill. Toss squash with plenty of olive oil, salt and pepper, and fresh rosemary leaves. Put rosemary sprigs directly on medium-hot coals and wait 2 minutes. Place rack of grill 4 to 6 inches above coals. Cook squash slices no longer than 15 minutes, using a grill rack if necessary, turning slices every 5 minutes.
Grill until al dente.
