Calabacín y calabaza de verano marinados a la parrilla

Ingredientes

• 1 zucchini (courgette (medium))
• 1 summer squash ((medium))
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tbsp basil leaves (shredded)

Preparación

1. 1

   Cut the zucchini and summer squash into medium-thick slices. Lightly brush them with a little oil and grill on both sides until gently browned and just soft.

2. 2

   While the zucchini and squash are grilling, whisk together the lemon juice and olive oil, along with a little black pepper, in a bowl that will be big enough for the vegetables. Shred the basil.

3. 3

   Once the zucchini and squash are ready, carefully toss them in the lemon and oil mixture (whisk a little more just before adding if they have separated), along with the shredded basil. Leave to marinade for a good 5 minutes and serve, or else leave them to come to room temperature and refrigerate until you need them. They should keep fine a day or two refrigerated. Best brought up to room temperature before eating, though chilled also works.