Simple Summer Squash

Side Dish

Recipe courtesy of Chef Randy Cheramie

Serves 8

Ingredients: 

 

  • 2 tablespoons white wine vinegar 
  • 2 tablespoons fresh lemon juice 
  • 1 tablespoon minced garlic 
  • 2 teaspoons chopped fresh thyme leaves 
  • salt and freshly ground black pepper, to taste
  • 1/3 cup extra-virgin olive oil 
  • 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick 
  • 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

 

Grilled squash

 
Method: 

Prepare the Marinade

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper.

Gradually whisk in the olive oil.

Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside.

Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat.

Transfer the mixture to a 13x9 glass baking dish.

Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day. 

 

Grill your Squash

Prepare your grill for medium-high heat.

Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes.

Transfer the vegetables to a platter.  

Drizzle with the reserved marinade and serve hot or at room temperature.

 

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