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Grilled Summer Squash & Zucchini

Grilled Summer Squash and Zucchini
Gourmet | June 2007
Serves 4

Grilled and then tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy, providing an ideal foil for the hearty grilled steaks.

Ingredients
6 medium yellow squash and/or green zucchini (3 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons coarse-grain mustard
1/4 teaspoon sugar

Preparation
Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and
2 tablespoons oil in a large bowl.

Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill
with no coals underneath and grill, covered, until tender, about 4 minutes more.
Transfer to a platter.

While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining
2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.

If you are making this entire menu, grill squash and/or zucchini while steaks are standing.