Tips for Grilling Zucchini and Yellow Squash
Fresh-from-the-garden green zucchini and yellow squash are great for grilling on the BBQ. They hold up well to turning on the grill, and go nice with a multitude of marinades and basting sauces. Be sure the grates of the grill are small enough to not let the vegetables slide through, and frequently clean your grill. A clean BBQ will yield better grilling results.
Select the summer squash you'd like to grill. Choosing the ones without blemishes or soft spots will yield the best grilling vegetables. Wash and pat dry and trim the ends.
Slice the squash in lengthwise strips about 1/2 inch thick if the squash is really big, or simply in half if it is of average size. Any thinner will make turning a problem. You can also quarter the yellow squash or zucchini in lengthwise quarters. If using a marinade, prepare it and marinade the vegetables. If you're not marinating them, brush on some oil and sprinkle with a little salt and pepper.
Place cut side down first and grill about halfway through. The vegetables should be about six inches away from the flames. With tongs, turn over and finish cooking until it is grilled how you like it. Summer squash takes about 10 to 15 minutes to cook, depending on the size of the pieces and how hot the grill is. Remove when done and serve.
A basic marinade for grilled vegetables
- 1/2 cup corn oil
- 1/4 cup red wine vinegar
- 2 medium cloves of garlic, smashed
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon fresh oregano leaves
- 1/4 teaspoon dry mustard
- Salt and pepper to taste
Stir everything in a bowl. Add vegetables, and marinate them from 20 minutes to 2 hours before grilling. When ready to grill, remove the vegetables from the marinade and shake excess off. Grill.