I am always looking for a good side dish. Last week someone from work brought in all sorts of veggies to share so I thought I would use em' on up and this is what I came up with! I served this with BBQ chicken (recipe to come next week) and it was a very good dinner! I love fresh pesto basil and have never made it because I don't have a food processor but this turned out great without it! You could put this basil butter on pretty much any veggies and it would be wonderful. Can't wait to see what you guys think!
Serving Size: 1/2 Cup
Fat: 5 g
Carbs: 41 g
Fiber: 1.6 g
Protein: .85 g
Here Are Your Ingredients (Basil Butter):
3/4 Cup Fresh Basil
2 Tablespoons Butter - light
1 Tablespoon Garlic - minced
Here Are Your Ingredients (Side Dish):
1 Cup Sliced Yellow Summer Squash
1/4 Cup Cherry Tomatoes
What You Do:
In blender add basil and grind (I used the ice crush option) for about 30 seconds. Place basil, butter, and garlic in small sauce pan and on low heat let cook together for 20 minutes. Preheat oven to 350 degrees. Slice squash (pretty thin), place sliced squash, tomatoes, top with basil butter and add to a non stick casserole dish. Cook until yellow skin on squash starts to slightly brown (about 15 minutes).