Grilled Acorn Squash With Rosemary
|Olive oil||2 Tablespoon (Divided)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm), crushed|
|Acorn squash||2 Pound, cut into 24 slices|
Combine 1 tablespoon olive oil, white wine vinegar, 1 tablespoon fresh rosemary, salt, and garlic in a large zip-top plastic bag.
Add squash slices; seal bag, and let stand 2 hours, turning bag occasionally.
Remove squash from bag, reserving marinade.
Brush remaining 1 tablespoon olive oil evenly over squash slices.
Place squash slices on grill rack coated with cooking spray; cover and grill 10 minutes on each side or until tender.
Place on a serving plate, and drizzle with reserved marinade.
Cover and let stand 10 min utes before serving.
Garnish squash with rose mary sprigs, if desired.