Summer Squash-amole
- 1Servings
Ingredients
- 6 unpeeled cloves garlic
- 1/4 cup EVOO
- 1 pound yellow summer squash, sliced lengthwise
- 1 pound zucchini, sliced lengthwise
- 1 sweet onion, thickly sliced
- Salt and pepper
- 1 cup grated parmesan cheese
- 1 cup toasted walnuts
- 2 tablespoons fresh thyme leaves
- Tortilla chips, for serving
Preparation
Wrap garlic with 1 tbsp. EVOO in foil and grill until tender, about 20 minutes; squeeze cloves from skins. Brush squash, zucchini and onion with remaining 3 tbsp. EVOO; season with salt and pepper. Grill until charred, 10 minutes. Using a food processor, puree veggies with parmesan, walnuts, thyme and garlic. Serve with chips.
