Grilled Summer Squash with Chimichurri Sauce

Recipe courtesy of Natural Gourmet Institute

Ingredients (serves 6-8):
2 pound summer squash (zucchini or yellow squash), cut into 1-inch chunks
½ cup extra virgin olive oil
Pinch of sea salt
Wooden skewers, soaked in water for 10 minutes

2 ounces baby arugula, minced
2 ounces basil, leaves only (about 1 cup tightly packed), minced
2 garlic cloves, minced
¼ cup extra virgin olive oil
4 teaspoons white miso
½ teaspoon sea salt
¼ cup pine nuts

Directions:
1.    In a shallow baking pan, cover squash with olive oil and salt; let marinate for 10 minutes. 
2.    In a food processor or blender, puree the arugula, basil, garlic, and pine nuts. Then add oil, miso, and sea salt and blend until smooth.
3.    Heat grill and transfer squash to skewers. When hot, add squash and cook until grill marks form. Turn squash to cook evenly on all sides.
4.    Cover skewers with sauce and serve.