Grilled Baby Squash with Garlic Marinade
16 medium mushrooms
8 ounces Frieda’s Baby Squash, trimmed
1/3 cup olive or vegetable oil
1/3 cup white wine vinegar
1 tablespoon Frieda’s chopped Fresh Basil, Dill, Chives, Chervil, Sage, or Savory
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black peppercorns
4 cherry tomatoes
Grated Parmesan or Romano cheese and fresh herbs for garnish
Trim ¼-inch from stems of mushrooms; clean mushrooms. Arrange squash and mushrooms in a shallow non-metal bowl.
Whisk together the olive oil, vinegar, herbs, garlic, salt and peppercorns in a small bowl. Pour over vegetables. Refrigerate, covered, for 1 to 4 hours.
Drain and reserve the marinade. Thread the mushroom and squash onto 4 metal barbecue skewers. Grill over medium-hot coals for 7 to 10 minutes, turning once and brushing several times with reserved marinade, until squash are crisp-tender. (Or, arrange skewers on a broiler pan and broil 4 inches from the heat for 8 to 10 minutes, turning once and brushing several times with reserved marinade, until the squash is crisp-tender.)
Arrange the skewers on a serving platter. Thread a cherry tomato onto the end of each skewer. Sprinkle with grated Parmesan and additional chopped herbs, if desired.