Updated: Feb 18
4 tablespoons olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
3 medium summer squash (yellow or zucchini), cut diagonally into 1/2-inch-thick slices
Preheat grill to medium high heat.
In a small bowl, whisk together 3 tablespoons olive oil, garlic, basil and parsley; season with salt and pepper, to taste. Set aside.
Brush zucchini and squash with remaining 1 tablespoon olive oil; season with salt and pepper, to taste.
Add to grill in a single layer, and cook until charred on both sides and just beginning to soften, about 2 minutes per side.
Drizzle lightly with olive oil mixture or serve the oil on the side for dipping!