{"id":39240,"date":"2015-01-11T01:49:58","date_gmt":"2015-01-11T06:49:58","guid":{"rendered":"http:\/\/horizonsmagazine.com\/blog\/?p=39240"},"modified":"2015-01-11T01:49:58","modified_gmt":"2015-01-11T06:49:58","slug":"grilling-squash-in-my-new-grill-pan","status":"publish","type":"post","link":"https:\/\/horizonsmagazine.com\/blog\/grilling-squash-in-my-new-grill-pan\/","title":{"rendered":"Grilling squash in my new grill pan"},"content":{"rendered":"

\"grill<\/a>I’m loving my new Rachael Ray anodized aluminum grill pan<\/a>.\u00a0 For lunch yesterday I made turmeric cinnamon jasmine rice and grilled zucchini and yellow squash in the grill pan. Maybe it was the grill marks distracting me, but it seemed to carmelize up quickly and taste better than simply sauteed.\u00a0 I sliced them into thin planks for maximum grilling surface. A spritz of olive oil onto the grill, then onto the planks themselves.\u00a0 Sprinkle crushed or dried rosemary, basil, tarragon, salt and pepper. Who knew a couple of squash could be so \"grilled<\/a>yummy and satisfying?\u00a0 Then I created the perfect dessert, also in the grill pan: I sliced a banana into planks and lightly grilled it, then tossed in a half handful of fresh raspberries and raisins. I added a little water to plump up the raisins. It was delicious, much better than a bowl of ice cream. And zero fat or added sugar.<\/p>\n

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