Grilled Summer Squash and Zucchini
Jill Yeomans
Grilled and then tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy.
ingredients
- 6 medium yellow squash and/or green zucchini
- 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
directions
- 1
Prepare grill for indirect-heat cooking over medium-hot heat.
- 2
Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
- 3
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.
- 4
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.
Source: Gourmet
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