Marinated Zucchini and Summer Squash
Let the seasonal summer flavors speak for themselves in this simple zucchini-and-squash dish. Dress the vegetables in an easy-to-make lemon juice, garlic and thyme marinade before grilling.
Dovetailing Tip: Use the zucchini that you prepped on day 3 for todays recipe.
|2 tablespoons||white wine vinegar|
|2 tablespoons||fresh lemon juice|
|1 tablespoon||minced garlic|
|2 teaspoons||chopped fresh thyme leaves|
|salt and freshly ground black pepper|
|1/3 cup||extra-virgin olive oil|
|1 pound||zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick|
|1 pound||yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick|
Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.