Tri-Color Summer Squash on the Grill

Recipe by 3KillerBs
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    zucchini (8-10 inches)
  • 3
    yellow squash (8-10 inches)
  • 3
    pattypan squash (6-7 inches diameter. I prefer the white variety)
  • 12
  • 12
    teaspoon garlic powder
  • 2
    teaspoons italian seasoning
  • salt and pepper
  • grated parmesan cheese (optional)
  • horseradish sauce (optional)
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DIRECTIONS

  • Slice the squash lengthwise into slabs 1/2 to 3/4 inches thick.
  • Mix olive oil with seasonings. Toss with squash slabs and let sit at least 10 minutes and up to several hours (refrigerated or in picnic cooler).
  • Drain and reserve the marinade.
  • Grill in batches over medium-high heat.
  • Cook 3-5 minutes per side, brushing reserved marinade onto the top before turning. You want them to brown quickly without becoming mushy but you don't want them to scorch.
  • Salt and pepper to taste.
  • Pass grated parmesan and/or horseradish sauce (1 tsp to 1 tbs horseradish -- horseradish fades as it ages so how much depends on how long the jar has been open -- blended into 1/2 cup sour cream), at the table.
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