Grilled Thai Marinated Summer Squash Recipes

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GRILLED DIJON SUMMER SQUASH



Grilled Dijon Summer Squash image

A niece gave this mustard-seasoned squash recipe to me. My husband, Doug, and our three grandchildren love the zesty flavor and slightly crunchy texture. The kabobs are perfect partners to any grilled meat and reheat easily.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons red wine vinegar
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 medium zucchini, cut into 1/2-inch slices
2 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onions, quartered
1 small sweet red pepper, cut into 2-inch pieces
1 small sweet yellow pepper, cut into 2-inch pieces
6 to 8 whole fresh mushrooms
6 cherry tomatoes

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mustard, garlic, salt and pepper. Place the vegetables in a shallow baking dish. Add marinade and toss to coat. Let stand for 15 minutes. Drain and discard marinade. , Arrange vegetables on a vegetable grill rack. Grill, covered, over medium heat for 10-12 minutes or until tender.

Nutrition Facts :

GRILLED THAI MARINATED SUMMER SQUASH



Grilled Thai Marinated Summer Squash image

Make and share this Grilled Thai Marinated Summer Squash recipe from Food.com.

Provided by Vicki in CT

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium zucchini, cut lengthwise in half
1 medium summer squash, cut lengthwise in half
1/4 cup reduced-sodium vegetable broth or 1/4 cup reduced-sodium chicken broth
1 tablespoon lime juice
1/2 teaspoon chopped of fresh mint
1/2 teaspoon chopped fresh basil
1/2 teaspoon finely chopped gingerroot
1/2 teaspoon finely chopped jalapeno
1 teaspoon reduced sodium soy sauce

Steps:

  • Place zucchini and squash in square baking dish 8 × 8 × 2 inches. Mix remaining ingredients; pour over vegetables. Cover and let stand at least 1 hour but no longer than 2 hours.
  • Heat coals or gas grill. Remove vegetables from marinade; reserve marinade. Cover and grill vegetables 4 inches from medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until golden brown and tender.
  • Cut each crosswise into 4 pieces. Toss with any remaining marinade.

Nutrition Facts : Calories 17.8, Fat 0.2, Sodium 50.2, Carbohydrate 3.8, Fiber 1.1, Sugar 2, Protein 1.3

GRILLED & MARINATED SUMMER SQUASH



Grilled & Marinated Summer Squash image

Make and share this Grilled & Marinated Summer Squash recipe from Food.com.

Provided by InnerHarmonyNutriti

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup water
2 tablespoons tamari soy sauce
1 tablespoon raw sugar (such as rapadura and coconut sugar)
2 teaspoons ginger, minced
2 -3 summer squash, sliced
olive oil, for brushing squash

Steps:

  • In a container that is long enough to hold squash slices, mix water, tamari, sugar and ginger to make a marinade and set aside.
  • Brush some olive oil on one side the squash slices.
  • Grill the squash slices with the oiled side down for a few minutes. Brush the top side of squash slices as well.
  • When the bottom side is done, flip the squash slices and grill the other side.
  • Transfer the squash slices to the marinade and set aside at room temperature or in the refrigerator while you grill the other food or prepare other dishes.
  • Infuse love and serve!

Nutrition Facts : Calories 36.3, Fat 0.2, SaturatedFat 0.1, Sodium 506.8, Carbohydrate 7.6, Fiber 1.3, Sugar 5.5, Protein 2.2

GRILLED SUMMER SQUASH



Grilled Summer Squash image

We were having a grilled dinner using up some chicken, beef, & pork I had in the freezer to free up space for Thanksgiving and came up with this recipe for summer squash. Very simple and tasty.

Provided by Chippie1

Categories     Vegetable

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

2 summer squash or 2 yellow squash, sliced
1 medium onion, sliced into rings
1/2 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon olive oil (for drizzling)

Steps:

  • Preheat Grill.
  • Arrange veggies on a piece of aluminum foil large enought to form a packet.
  • Sprinkle pepper, garlic powder,& salt over veggies.
  • Slice butter into desired pieces and place on top of veggies.
  • Drizzle with olive oil.
  • Seal packet leaving enough room for veggies to steam.
  • Place on grill for approximately 20 minutes or until veggies are soft and flip packet as necessary for even cooking.

Nutrition Facts : Calories 119.1, Fat 9.5, SaturatedFat 5.1, Cholesterol 20.4, Sodium 252.3, Carbohydrate 8.5, Fiber 2.1, Sugar 4.5, Protein 2.1

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH



Marinated and Grilled Zucchini and Summer Squash image

I saw Giada De Laurentis of Everyday Italian on the Food Network make this the other day and it looks wonderful. I just bought the ingredients today and can't wait to make it.

Provided by Marie

Categories     Vegetable

Time 28m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
salt and black pepper
1/3 cup extra virgin olive oil
3 large zucchini
3 large yellow squash

Steps:

  • Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl.
  • Season with salt and pepper and gradually whisk in the olive oil.
  • Slice both of the squash diagonally into 1/4" thick slices.
  • Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside.
  • Add all the 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 for at least 3 hours.
  • Can also be refrigerated for up to one day to marinate.
  • Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes.
  • Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade.
  • Serve hot or at room temperature.

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH



Marinated and Grilled Zucchini and Summer Squash image

Toss this zucchini and squash on the grill and the flavor intensifies from the heat. This time-saver side dish (less than 30 minutes) is perfect for a no-fuss summer lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 6

4 medium zucchini (about 2 pounds total), sliced lengthwise 1/4 inch thick
4 medium yellow squash (about 2 pounds total), sliced lengthwise 1/4 inch thick
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper

Steps:

  • Heat grill to medium. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Working in batches if necessary, lift vegetables from marinade, and grill, covered, turning once, until tender, 6 to 8 minutes. Reserve marinade. (To store, refrigerate vegetables and remaining marinade separately, up to 1 day.) Drizzle grilled vegetables with remaining marinade, and serve.

Nutrition Facts : Calories 199 g, Fat 14 g, Protein 5 g, SaturatedFat 2 g

GRILLED THAI MARINATED SUMMER SQUASH



Grilled Thai Marinated Summer Squash image

Number Of Ingredients 9

1 medium zucchini, cut lengthwise in half
1 medium yellow summer squash, cut lengthwise in half
1/4 cup reduced-sodium chicken broth
1 tablespoon lime juice
1/2 teaspoon chopped resh or 1/8 tsp dried mint leaves
1/2 teaspoon chopped fresh or 1/8 tsp dried basil leaves
1/2 teaspoon finely chopped ginger root
1/2 teaspoon finely chopped jalapeno chiles
1 teaspoon reduced-sodium soy sauce

Steps:

  • Place zucchini and squash in square baking dish 8x8x2 inches. Mix remaining ingredients pour over vegetables. Cover and let stand at least 1 hour but no longer than 2 hours. Heat coals or gas grill. Remove vegetables from marinade reserve marinade. Cover and grill vegetables 4 inches from medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until golden brown and tender. Cut each crosswise into 4 pieces. Toss with any remaining marinade.1 Serving: Calories 10 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 80mg Carbohydrate 3g (Dietary Fiber 1g) Protein 1g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

GRILLED SUMMER SQUASH (EASY!)



Grilled Summer Squash (Easy!) image

This grilled squash recipe is a little different in that you don't have to slice up your squash prior to grilling, it still cooks up great. Plus it seems to be much easier.

Provided by RHOS6577

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

4 summer squash (1 1/2 to 2 pounds give or take)
1/4 cup olive oil
chopped fresh parsley
kosher salt (to taste)
fresh ground black pepper (to taste)

Steps:

  • Preheat the grill w/all burners on high for 10 minutes (lid down).
  • Wash the squash, pat down dry. Trim the tops and bottoms, then rub olive oil over them.
  • Once the gill is hot, turn off the center burner, turn the other burners to medium. Put the whole squash over the center burner, close the lid and cook until easily pierced with the tip of a sharp knife/fork. Depending on the size of the squash, this will take approximately 12-20 minutes.
  • Turn the squash as needed.
  • Transfer the squash to a cutting board, slice, then toss with the parsley, salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 150.7, Fat 13.8, SaturatedFat 1.9, Sodium 4.2, Carbohydrate 6.6, Fiber 2.2, Sugar 4.3, Protein 2.4

GRILLED DIJON SUMMER SQUASH



Grilled Dijon Summer Squash image

These vegetables are great cooked on the grill, but you could also saute them for winter time eating.

Provided by Chris Reynolds

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons oregano (1/2 tsp dried)
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 medium zucchini, cut into 1/2-inch slices
2 yellow squash, cut into 1/2-inch slices
1 medium red onion, quartered
1 small red pepper, cut into 2-inch pieces
1 small yellow pepper, cut into 2-inch pieces
6 -8 whole mushrooms
6 cherry tomatoes or 12 grape tomatoes

Steps:

  • Combine first 7 ingredients to make marinade.
  • Pour marinade over prepared vegetables. Toss to coat. Let stand at least 15 minutes. Drain.
  • Arrange on vegetable grill rack.
  • Grill, over medium heat, 10-12 minutes or until tender.

Nutrition Facts : Calories 96.5, Fat 7.1, SaturatedFat 1, Sodium 95.6, Carbohydrate 7.9, Fiber 2, Sugar 3.3, Protein 2.2

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