Grilled Summer Veggies with Basil Oil

1 + pounds summer squash

Purplette bulbing onions

Salt and freshly ground black pepper

1 cup fresh basil leaves

3/4 cup extra-virgin olive oil

Method

1. Fill a large bowl with water and ice cubes; set aside.
2. Bring a small saucepan of water to a boil over high heat. Add the basil and blach to kill any bacteria, 15 seconds. Immediately drain the basil in a sieve, then plunge into the bowl of ice water to stop the cooking. Drain the basil again and squeeze it dry in a clean dish towel or paper towels.
3. Transfer the basil leaves to a blender or mini food processor. Add the olive oil and blend for one minute. Let the herb oil sit at room temperature until the flavor develops, about 1 hour. Then strain the oil through a sieve, pressing down on the solids to extract all liquid from them before discarding. (If you do not plan to use the oil within 2 days, it will keep, covered, in the refrigerator for up to 10 days.)
4. Cut the squash in half lengthwise and trim the ends from the onions. Brush generously with the basil oil and sprinkle with salt and pepper to taste. Let sit for 30 minutes to an hour at room temperature so that they absorb the flavor from the oil.
5. Set up the BBQ grill and preheat it to medium.
6. Grill the vegetables, turning once, until they are tender-crisp and lightly brown, 8 to 10 minutes total (the vegetables will continue to cook for a minute or two after being removed from the grill). Serve hot or at room temperature.

From Food to Live By, by Myra Goodman