Grilled Summer Squash & Zucchini
Grilled Summer Squash and Zucchini
Gourmet | June 2007
Grilled and then tossed with a simple mustard vinaigrette, these vegetables
turn tender and juicy, providing an ideal foil for hearty grilled steaks.
6 medium yellow squash and/or green zucchini (3 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons coarse-grain mustard
1/4 teaspoon sugar
Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and
2 tablespoons oil in a large bowl.
Oil grill rack, then grill vegetables directly over hottest part of coals, covered only
if using a gas grill, turning over once, until grill marks appear, about 6 minutes total.
Move vegetables to area of grill with no coals underneath and grill, covered, until tender,
about 4 minutes more. Transfer to a platter.
While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining
2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.
If you are making this entire menu, grill squash and/or zucchini while steaks are standing.