Marinated And Grilled Zucchini And Summer Squash Recipes

MARINATED ZUCCHINI AND SUMMER SQUASH

Steps:

• Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the 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 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
• Prepare the barbecue 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.

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH

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.

MARINATED AND GRILLED ZUCCHINI AND SUMMER 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.