Please consult the OU's guidelines for checking fruits and vegetables.

Grilled Squash Salad With Basil-Parmesan Dressing (Dairy)

Eileen Goltz | Dairy

Ingredients


4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow crookneck squash, trimmed, halved lengthwise
5 tablespoons olive oil
1/2 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese (about 1 ounce)
2 tablespoons balsamic vinegar


Instructions

Prepare the grill pan by heating it to a medium high temperature. Place the zucchini and crookneck squash on large baking sheet; brush them all over with 3 tablespoons oil. Sprinkle them with salt and pepper. Grill the vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool. Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.

Herbs – Fresh – Household Use Description: Fresh Basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used spices or garnishes. Please note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used. Infestation: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Vegetable spinners, power hoses and light boxes are not always available in the home. We therefore recommend the following alternate procedure. Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bag it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used. Inspection: 1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (in the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.) 2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs. 3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs. 4. Check both sides of each leaf under direct light. 5. If one or two insects are found, rewash the herbs. 6. if any insects are found after repeating the agitation process twice, the entire bunch must be discarded. Please note: When preparing herbs such as cilantro, dill and parsley for soup, they may simply be washed thoroughly and placed in a cooking bag.