Grilled Summer Squash and Zucchini

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

• Ready In: 30 mins
• Serves: 6

Ingredients

• 6  yellow squash or 6  zucchini
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 cup extra virgin olive oil
• 2  tablespoons fresh lemon juice
• 2  teaspoons coarse grain mustard
• 1⁄4 teaspoon sugar

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.