6 yellow squash
3 plum tomatoes
2 tablespoons chopped fresh basil
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 cup olive oil
3 garlic cloves, pressed

Garnish:  fresh basil sprigs

Cut each squash lengthwise into 1/4 inch slices, cutting to within 1 inch of stem end.  Cut tomatoes into1/4 inch slices.

Combine chopped basil and next 4 ingredients in a large bowl, stirring until blended.  Add squash and tomato, tossing gently to coat; let stand 1 hour.

Remove vegetables from marinade, reserving marinade; insert tomato slices between squash slices, and secure with wooden skewers.

Grill, covered with grill lid, over medium-high heat (350 degrees to 400degrees) 3 minutes on each side or until crisp-tender, basting often with  reserved marinade.  Garnish, if desired.
Yield:  6 servings

from the kitchen of Mary Margaret Greene-Southern Living