Southern Lady Magazine

Grilled Zucchini & Summer Squash


This classic Grilled Zucchini & Summer Squash will brighten up any seasonal menu. Try it with Grilled Salmon with Basil-Lime Butter Sauce and Orzo Pilaf with Tomatoes & Feta.

Grilled Zucchini & Summer Squash
Makes 4 to 6 servings
Ingredients
  • ½ cup olive oil
  • 6 tablespoons balsamic vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 medium zucchini squash, cut into ½-inch-thick slices
  • 3 medium yellow squash, cut into ½-inch-thick slices
Instructions
  1. In a small bowl, combine olive oil, vinegar, garlic, mustard, salt, and pepper, whisking to combine well.
  2. Place squash in a large, resealable plastic bag; pour marinade over squash. Seal bag, and chill for at least 2 hours, turning occasionally. Remove squash from marinade, and discard marinade.
  3. Grill squash over medium-high heat (350° to 400°) for 4 to 5 minutes per side or until tender.
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