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    Nutrition Info . . .


    Ingredients Jump to Instructions ↓

    1. Rosemary Oil (see below)

    2. 6 assorted summer squashes

    Instructions Jump to Ingredients ↑

    1. Instructions Prepare the Rosemary Oil and set aside. Soak 6 wood skewers in water for 15 minutes.

    2. Cut the squash into 1-inch pieces. Skewer the squash pieces, alternating the varieties. Brush with the flavored oil and sprinkle with salt.

    3. Grill on an open or covered grill over a medium-hot fire for about 10 minutes, turning occasionally.

    4. Rosemary Oil: To a 16-ounce bottle of oil add a large sprig of fresh rosemary and several black peppercorns.

    5. Let stand for as little as an hour (for just a hint of flavor), or up to several weeks for a stronger infusion.


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