Tri Color Summer Squash On The Grill Recipes

GRILLED SUMMER SQUASH

Steps:

• Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.

TRI-COLOR SUMMER SQUASH ON THE GRILL

Steps:

• Slice the squash lengthwise into slabs 1/2 to 3/4 inches thick.
• Mix olive oil with seasonings. Toss with squash slabs and let sit at least 10 minutes and up to several hours (refrigerated or in picnic cooler).
• Drain and reserve the marinade.
• Grill in batches over medium-high heat.
• Cook 3-5 minutes per side, brushing reserved marinade onto the top before turning. You want them to brown quickly without becoming mushy but you don't want them to scorch.
• Salt and pepper to taste.
• Pass grated parmesan and/or horseradish sauce (1 tsp to 1 tbs horseradish -- horseradish fades as it ages so how much depends on how long the jar has been open -- blended into 1/2 cup sour cream), at the table.

GRILLED SQUASH (PERFECTLY SEASONED!)

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Slice the squash on the bias, about 1/2" thick. Place it in a bowl and mix it with the olive oil, oregano, garlic powder, onion powder, kosher salt, and red pepper flakes (if using).
• Place the squash directly on the grill grates and grill for about 2 to 3 minutes per side (4 to 6 minutes total), until charred and tender. Taste and add a few pinches of additional salt if necessary.