Adapted from: Gournet, June 2007 Servings: 6
Category: Vegetable Prep time: 40 minutes
6 medium yellow squash and/or green zucchini ¾ teaspoon salt
½ teaspoon black pepper ¼ cup extra-virgin olive oil
2 Tablespoons fresh lemon juice 2 teaspoons coarse-grain mustard
¼ 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.
Nutritional Facts Per Servings