2000s Recipes + Menus

Grilled Summer Squash and Zucchini

  • Active Time:20 min
  • Start to Finish:40 min
June 2006
Grilled and then tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy, providing an ideal foil for the hearty grilled steaks.
  • 6 yellow squash and/or green zucchini (3 lb)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons coarse-grain mustard
  • 1/4 teaspoon sugar
  • Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas); see "Grilling Procedure."
  • Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
  • Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
  • While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.
Cooks' notes:
  • If you aren't able to grill outdoors, squash and/or zucchini can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over occasionally, until just cooked through, 8 to 12 minutes total.
  • If you are making this entire menu, grill squash and/or zucchini while steaks are standing.
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