Whether using an outside grill or a grill pan on the stove, this zucchini and yellow squash dish is a fantastic side for any dinner.
I am a fan of Sam I Am.
He’s a little pushy, but he’s also a go-getter. He doesn’t take no for an answer; he attacks problems creatively and he’s darn cute.
I can also relate to Sam I Am. He is an adventurous food eater. He wants others to share the fantastic flavors he finds. Even green eggs and ham.
Dudette is the un-named dude who doesn’t like anything. She’s willing to say she won’t eat something before it’s even put in front of her. No tasting required. The more she’s prodded to try a new food item, the more grumpy she gets. If she wasn’t forced, she wouldn’t try things; not with a goat, or a mouse or on a boat or in a house.
Like Sam I Am, however, I don’t give up.
Mix stuff together. Slice squash. Marinate. Grill.
If you don’t have a grill, you have my permission to use a grill pan in the kitchen (but that just gives you something to clean up.
If you use a grill, your sink will remain……empty.
I love zucchini and yellow squash. I would eat them on a boat and I would eat them with a goat. I enjoyed this grilled version tremendously. The marinade is delicious and works with the squash to the point where you can eat it hot or at room temperature with the same relish.
I took this platter to a get together and it disappeared. All gone. Everyone asked what was on the vegetables. People commented on how the zucchini and squash still had a great texture, even after grilling. This dish received a very high grade.
Dudette; some things never change. In her words, “It’s double the gross of normal zucchini.” There isn’t a fox or train or plane that would have helped her enjoy this. I will keep trying though.
What I’d Do Different Next Time
Not a single thing.
- ½ cup olive oil
- 6 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 medium zucchini squash, cut into ½-inch-thick slices
- 3 medium yellow squash, cut into ½-inch-thick slices
- In a small bowl, combine olive oil, vinegar, garlic, mustard, salt and pepper, whisking to combine well.
- Place squash in a large, resealable plastic bag; pour marinade over squash. Seal bag and chill for at least 2 hours, turning occasionally. Remove squash from marinade and discard marinade.
- Grill squash over medium-high heat (350-400) for 4-5 minutes per side or until tender.
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