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Grilled Zucchini and Yellow Squash with Dijon Marinade Recipe

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This Grilled Zucchini and Yellow Squash recipe offers a simple, flavorful way to enjoy summer vegetables. The squash is marinated in a zesty mix of Dijon mustard, garlic, thyme, and red pepper flakes, then grilled to perfection, creating tender, smoky slices that make a perfect side dish for any meal.

Ingredients

Vegetables

  • 2 medium sized zucchini
  • 2 medium sized yellow squash

Marinade

  • ¼ cup extra-virgin olive oil
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon garlic, finely minced
  • 1 teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes

Instructions

  1. Slice the Vegetables: Cut both the zucchini and yellow squash lengthwise into slices between 1/4 and 1/2-inch thick for even cooking and optimal texture.
  2. Prepare the Marinade: In a large bowl, whisk together the extra-virgin olive oil, Dijon mustard, finely minced garlic, dried thyme, kosher salt, black pepper, and crushed red pepper flakes to create a flavorful marinade.
  3. Marinate the Vegetables: Add the sliced zucchini and squash to the marinade. Gently toss to ensure all pieces are coated. Let them marinate for about 15 minutes while you preheat the grill, allowing the flavors to penetrate.
  4. Preheat the Grill: Heat your grill to medium, aiming for a temperature between 400 and 450 degrees Fahrenheit.
  5. Grill the Vegetables: Remove slices from the marinade, shaking off any excess. Place the zucchini and squash slices perpendicular to the grill grates to prevent slipping. Grill each side for 2 to 3 minutes with the lid open to avoid steaming and to get a nice char.
  6. Serve: Transfer the grilled vegetables to a serving platter, drizzle them with the reserved marinade for extra flavor, season with additional salt if desired, and garnish with fresh herbs if you like. Serve warm and enjoy!

Notes

  • Make sure the grill is properly heated before placing vegetables to get a good sear.
  • Cut slices uniformly to ensure even cooking.
  • Keep the grill lid open to prevent steaming, which helps maintain the desired texture and flavor.
  • You can garnish with fresh parsley, basil, or thyme for additional aroma and taste.
  • Leftover grilled squash can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://miracooking.com/grilled-zucchini-and-yellow-squash-with-dijon-marinade-recipe/