I broiled these instead of grilled because the grill was occupied with my pork and pineapple. I marinated overnight, and when I tasted them I was a little disappointed. But, I added another pinch of salt, and wow! What a difference. Much tangier and more lemony.
Marinated and grilled zucchini and summer squash (RZ)
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh thyme leaves
- salt and black pepper
- 1/3 cup extra virgin olive oil
- 3 large zucchini
- 3 large yellow squash
Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl.
Season with salt and pepper and gradually whisk in the olive oil.
Slice both of the squash diagonally into 1/4″ thick slices.
Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside.
Add all the squash to the remaining marinade in the large bowl and toss to coat.
Transfer the mixture to a 13×9 glass baking dish, cover and marinate at room temperature for at least 3 hours.
Can also be refrigerated for up to one day to marinate.
Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes. (I didn’t salt before, I salted after.)
Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade. (I didn’t do this, just to save on some fat calories. It would have been nice though.)
Serve hot or at room temperature.