Grilled and Marinated Zucchini and Yellow Squash Recipe

"It’s amazing how a quick and simply marinade can change the flavors of zucchini and yellow squash. This lemony-peppery mixture really wakes them up. This may seem to be in reverse order—grill, then marinate—but it’s a classic Italian technique that creates great results.”—Bobby Flay

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  medium zucchini, halved lengthwise
• 2  medium  yellow squash, halved lengthwise
• 1⁄4 cup olive oil
• 1  tablespoon olive oil
• 1⁄2 teaspoon kosher salt, divided
• 1⁄2 teaspoon fresh coarse ground black pepper, divided
• 2  tablespoons fresh lemon juice
• 2  teaspoons  grated lemon rind
• 1  pinch red pepper flakes
• 2  tablespoons  finely chopped fresh basil

Directions

1. Heat grill to high.
2. Brush zucchini and yellow squash with 1 tablespoon oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill cut side down until light golden brown, 3 to 4 minutes. Flip and continue grilling until just thoroughly cooked, 4 to 5 minutes longer. Remove from grill and cut crosswise into 1/2-inch thick slices.
3. Whisk together remaining 1/4 cup oil, lemon juice, lemon rind, red pepper flakes and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add zucchini, yellow squash and basil; toss to coat. Cover and let sit at room temperature at least 30 minutes and up to 2 hours before serving.