Grilled Basil-Flavored Zucchini

4 medium zucchinis or yellow summer squash (about 2 pounds)

Olive oil spray

Salt

Pepper

Dried basil, crumbled

Balsamic vinegar

For charcoal: Open bottom vents. Ignite 6-quarts (about 2½ pounds charcoal briquettes or hardwood charcoal). Once coals are hot, set up for single-level medium heat fire (you can hold your hand 1 to 2 inches above cooking rack for only 3 to 4 seconds.

For gas grill: Turn each burner to "High" and ignite. Cover grill; heat until hot. Reduce heat to medium/medium-high.

While grill heats: Place two layers of foil on a small metal baking pan. Set aside.

Trim stem ends of zucchini or summer squash and cut each squash in half lengthwise. Lay squash cut-side down in prepared pan; spray lightly with olive oil. Turn squash over; spray lightly with olive oil. Dust each piece with salt, pepper and crumbled basil.

When grill's hot: using tongs, place squash on grill rack cut-sides up (discard top foil sheet from pan), and grill 3 to 4 minutes or until a light golden brown. Using tongs, turn zucchini or summer squash slices over (cut-side down) and grill 3 to 4 minutes, or until golden brown. Remove from grill to foil-lined pan, drizzle with balsamic vinegar; serve immediately.

Serves four.

@Recipe nutrition:Nutrition values per serving (without added salt): 40 calories (29.6 percent from fat), 1.3 g fat (trace amount saturated), 6.8 g carbohydrate, 2.2 g fiber, 2.3 g protein, 0 cholesterol, 7 mg sodium.