Grilled Thai Marinated Summer Squash

Everything's better on the grill.
- Ready In:
- 20mins
- Serves:
- Units:
4
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ingredients
- 1 medium zucchini, cut lengthwise in half
- 1 medium summer squash, cut lengthwise in half
- 1⁄4 cup reduced-sodium vegetable broth or 1/4 cup reduced-sodium chicken broth
- 1 tablespoon lime juice
- 1⁄2 teaspoon chopped of fresh mint
- 1⁄2 teaspoon chopped fresh basil
- 1⁄2 teaspoon finely chopped gingerroot
- 1⁄2 teaspoon finely chopped jalapeno
- 1 teaspoon reduced sodium soy sauce
directions
- Place zucchini and squash in square baking dish 8 × 8 × 2 inches. Mix remaining ingredients; pour over vegetables. Cover and let stand at least 1 hour but no longer than 2 hours.
- Heat coals or gas grill. Remove vegetables from marinade; reserve marinade. Cover and grill vegetables 4 inches from medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until golden brown and tender.
- Cut each crosswise into 4 pieces. Toss with any remaining marinade.
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RECIPE MADE WITH LOVE BY
@Vicki in CT
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We had this with some Yakitori chicken tonight. I took note of NcMysteryShopper's review and the need to marinate it longer and to add more jalapeno. I added extra japapeno (amd basil) but what I also did was to add a tablespoon of vegetable oil to the marinade. I think that may have helped a lot because I didn't even get to marinate it an hour and I had a good amount of flavor and heat going. Very nice. Thanks for posting. Made for my Babes during the ZWT4.Reply
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I made this recipe to fulfill the Asian Country Challenge for the ZWT. The squash was very good. I allowed the squash to marinate for 2 hours, but when I make this again (and I plan to!) I will definitely marinate it longer. I was disappointed that there was no heat to the squash so I may also use more jalapeños. This is definitely worth making! Give it a try, you wont be disappointed!Reply
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