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Zucchini and Yellow Squash

Recipe Link: "How to Grill: The Complete Illustrated Book of Barbecue Techniques"

List of Ingredients





Vegetables
Zucchini and Yellow Squash with Greek Spices

2 to 3 medium zucchini (about 1 lb. in all)
2 to 3 medium yellow squash or more zucchini (about 1 lb. in all)
1 to 2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried mint
1/2 tsp. hot red pepper flakes
Coarse salt and black pepper
3 tbls. extra-virgin olive oil
Lemon wedges, for serving (optional)



Recipe



1. Cut the zucchini and yellow squash lengthwise into 1/4-inch
slices. Arrange the slices on a platter or in a baking dish and
sprinkle both sides with the garlic, oregano, mint, hot pepper
flakes, and lots of salt and pepper. Drizzle 2 tablespoons oil over
them, turning the slices several times to coat both sides. Let
marinate for 15 minutes.

2. Set up the grill for direct grilling and preheat to high. If using
vegetable grate, preheat it as well. If using a gas grill, place 1
cup unsoaked wood chips (preferably oak), if desired, in the smoker
box or in a smoker pouch and preheat until you see smoke.

3. When ready to cook, if using a charcoal grill, toss the wood
chips, if desired, on the coals. Arrange the zucchini and yellow
squash slices on the hot grate and grill until nicely browned on both
sides, 4 to 6 minutes per side, rotating the slices 90 degrees after
2 minutes on each side to create an attractive crosshatch of grill
marks.

4. Transfer to a platter. Drizzle the remaining 1 tablespoon of oil
over the zucchini and yellow squash and garnish with lemon wedges, if
using. Serve at once.

Serves 4 to 6.

VARIATIONS: To give the zucchini a Moroccan flavor, add 1 teaspoon
each ground cumin and coriander to the recipe.

Turn any leftover grilled zucchini or yellow squash into a salad (or
grill extra). Cut them into 1-inch pieces. Season them with olive
oil, lemon juice, minced garlic, and salt and pepper. You can also
add grilled corn, tomatoes and/or onions.

ALSO GOOD FOR: The marinade used for squash is great when grilling
any vegetable, from asparagus to sliced eggplants and onions.