Grilled Summer Squash and Zucchini

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

Serving Size:

Sugar:Fiber =

Mono:Sat =


Carbohydrates (g):

Fat (g):

Cholesterol (mg):

Protein (g):

Sodium (mg):


Share This: