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Ingredients
| salt |
| black pepper |
| white wine vinegar: 2 Tbl |
| lemon juice: 2 Tbl (fresh) |
| garlic (minced): 1 Tbl (minced) |
| fresh thyme: 2 tsp (chopped) |
| olive oil: 1/3 cup |
| zucchini squash: 3 whole squashes |
| yellow squash: 3 |
Marinated and Grilled Zucchini and Summer Squash
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
8 min -
Servings
6 serving(s)
Tags
- 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.