Even the pickiest of eaters can get down with grilled squash.
Grilled Zucchini & Yellow Squash
Chefs Rick & Dori Matney
8, or 32 pieces of squash
10 minutes
10 minutes
American
Sides
Not only are these squash delicious hot off the grill, they're amazing cold the next day.
Ingredients
- 4 medium zucchini, about 6” long and 2” in diameter
- 4 medium yellow summer squash, about 6” long and 2” in diameter
- 1⁄4 cup olive oil
- Sea salt and pepper, to taste (~1 tsp salt, ~½ tsp pepper)
Tools
- Chef’s Knife
- Cutting Board
- Grilling Tongs
Directions
- Heat your grill to high, or ~500°F.
- Cut the ends off the zucchini and yellow squash. Then cut the vegetables lengthwise in half and again into fourths.
- Lightly coat all sides of each vegetable in olive oil, laying them flat on a plate or tray. Salt and pepper liberally.
- Add the vegetables skin side down on the grill. Cook them with the skin down for about 3-4 minutes.
- Using a set of heat-resistant tongs, turn them all cut side down. Grill them on one cut side for ~1-3 minutes, or until grill marks are visible.
- Rotate them to the other cut side, and grill another ~1-3 minutes.
- Serve warm, or at room temperature.