Grilled Yellow Squash and Zucchini

GaylaJ's Note:

I love grilling vegetables, not only because they taste delicious, but I find it quite handy to cook an entire meal outdoors--- and it is nice to avoid heating up the kitchen during the hot summer months. This is a super quick side, no time spent peeling, slicing, or dicing. Just halve your squash, mix up your sauce, and get right down to the grilling business. This recipe (adapted from fooddownunder.com) does not call for any salt, but I really felt it needed some, so I gave the squash a generous sprinkling of kosher salt after it came off the grill. Unless you are watching your sodium intake, I think the flavor definitely benefits from a good dose of salt.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 3 -4 small summer squash (combination of zucchini and yellow squash)

Basting Sauce

• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice

Directions:

1. Halve each squash, but do not peel.
2. Combine sauce ingredients and brush squash with sauce.
3. Place on medium hot grill and cook about 5 minutes on each side, basting frequently with the sauce.

Reviews

[Georgia Jill]

I loved the garlic and lemon combination, but my husband thought the squash was too mushy. Even when I mentioned we could grill it for less time, he still rated it a three out of five stars. While I rated it as a 5 star reciep, my DH rated it as a 3 star. We are compromising on 4 stars.

[Sandyg61]

I poured the sauce into a glass dish and placed the squash cut side down in it and marinated them in the refrigerator for an hour before grilling them. They were very good. My boyfriend now likes zucchini.

[CaliCook]

I made this for a family BBQ and ended up having to cook it in a 400 degree oven. I used zuchinni and asparagus, doubling the sauce and marinating the vegees for an hour before cooking, salting it afterwards. Everybody loved both vegetables and ate them all.