Total Time
30mins
Prep 30 mins
Cook 0 mins

This is from Gourmet Magazine. You grill the squash and zucchini and then toss it with a mustard vinaigrette.

Ingredients Nutrition

Directions

  1. Prepare gill for indirect-heat cooking over medium-hot charcoal.
  2. Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper and 2 tablespoons oil in a large bowl.
  3. 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.
  4. 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.

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