1 yellow summer squash (looks like a yellow zucchini) 10 inches long
4 Tbs. Olive oil
2 Tbs. balsamic vinegar
1 tsp. kosher sea salt
ground pepper to taste
2 cloves garlic, pressed
3 Tbs. chopped fresh basil
Slice squash lengthwise, making 1/4 inch thick slabs. Combine marinade in shallow baking dish. Toss with the squash. Refrigerate 4-6 hours.
Heat grill to medium high, and put squash on as if you would put a steak on the grill. Turn when starting to brown. Make sure the squash becomes translucent, and that it has grill lines. Return to marinade and keep warm in a 200 degree oven until ready to serve. Serves 4.
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