Grilled zucchini and yellow squash are tender off the grill with a hint of char, spicy garlic and a bit of zing from fresh lemon juice.
Ingredients
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 large zucchini, sliced lengthwise into 1/2-inch-thick slices
2 large summer squash, sliced lengthwise into 1/2-inch-thick slices
1 teaspoon ground pepper
¾ teaspoon salt
1 ½ tablespoons finely chopped fresh parsley
1 ½ tablespoons lemon juice
Directions
Preheat grill to medium-high (400°F-450°F). Combine olive oil and garlic in a small bowl. Brush zucchini and squash with the oil mixture; sprinkle with pepper and salt.
Oil the grill grates by partially soaking a few paper towels in canola oil and using tongs to quickly wipe the grates. Place the vegetables on the oiled grates; grill, covered, until the zucchini and squash are just tender and grill marks appear, 2 to 3 minutes per side.
Transfer the vegetables to a serving platter. Sprinkle with parsley and drizzle with lemon juice.
