This week’s recipe:
Herbed Summer Squash Chips
2 lb summer squash, sliced 1/4 inch thick
3 tbsp. olive oil
4 garlic cloves, pressed
2 tbsp. chopped herbs (parsley, basil, oregano, thyme)
Mix all. Place chips on aluminum foil on grill over medium-hot fire.
Cook 5 minutes on the first side; turn and cook about 4 minutes on the second side.
