Thai Summer Squash

  • 1/4 cup chicken broth
  • 1 tablespoon lime juice
  • 1/8 teaspoon dried mint leaves
  • 1/2 teaspoon chopped fresh basil
  • 1/2 teaspoon finely choped ginergroot
  • 1/2 teaspoon finely chopped jalapeno
  • 1 teaspoon soy sauce
  • 1 medium zucchini, cut lengthwise in quarters
  • 1 medium yellow summer squash, cut lengthwise in quarters

Mix the chicken broth, lime juice, mint, basil, ginger, jalapeno and soy sauce together thoroughly. Put the squash in a baking pan and pour the mixture over them. Let the squash marinate for 1 to 2 hours in the refrigerator. Place the squash on the outer edges of the grill or in a grilling basket for 10-15 minutes, turning and brushing 2-4 times with the marinade. When golden brown and tender, remove from the grill.

  • Yields: 4 servings
  • Preparation Time: 2 1/2 hours

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