Grilled Squash

I know it sounds too simple to be called a recipe, but maybe by posting this I will inspire people to make more squash this summer instead of letting it go soft and moldy in their crisper drawer. I love to make this especially with kebabs or grilled chicken, because they're so light and really amenable to other strong flavors. 


Grilled Summer Squash
Serves 6-8
Prep Time: 10 minutes
Inactive Prep Time: 6 hours to overnight
Cook Time: 6-10 minutes, depending on size of grill

• 2 zucchini squash
• 2 yellow squash
• 2 cups marinade (recipe below)
• salt and pepper, to taste

Slice the squash lengthwise into long strips, or thickly on a bias. The point here is to maximize surface area for absorbing the marinade and contact with the grill. Season with salt and pepper and arrange in a large plastic storage bag. Pour over the marinade, being careful not to break the squash but making sure each squash is soaking in the liquid. Allow to sit in the refrigerator 6 hours to overnight. Remove from the bag and grill over high heat for 3-5 minutes per side, being careful not to burn the vegetables. Serve hot or at room temperature as a perfect side dish to grilled meats or kebabs.

Marinade Recipe

• 1 cup light vegetable oil
• 2/3 cup white wine vinegar
• 1/4 cup lemon juice
• 2 tbsp dijon mustard
• 2 tbsp finely chopped garlic
• 2 finely chopped shallots
• 2 tbsp finely chopped parsley
• 1 tsp chopped thyme
• 1 tbsp salt
• 1/2 tbsp pepper

Shake all ingredients together in an empty jar or whisk together in a bowl until smooth.