Grilled Marinated Summer Squash Food

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GRILLED SUMMER SQUASH



Grilled Summer Squash image

Quick, grilled vegetables are a perfect summer side dish. Summer squash is simply grilled, tossed with lemon and herbs, and finished with a light shaving of ricotta salata cheese for a creamy, salty kick in this dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.

MARINATED ZUCCHINI AND SUMMER SQUASH



Marinated Zucchini and Summer Squash image

Provided by Giada De Laurentiis

Categories     side-dish

Time 3h23m

Yield 6 servings

Number Of Ingredients 8

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

Steps:

  • 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.

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH



Marinated and Grilled Zucchini and Summer Squash image

Toss this zucchini and squash on the grill and the flavor intensifies from the heat. This time-saver side dish (less than 30 minutes) is perfect for a no-fuss summer lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 6

4 medium zucchini (about 2 pounds total), sliced lengthwise 1/4 inch thick
4 medium yellow squash (about 2 pounds total), sliced lengthwise 1/4 inch thick
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper

Steps:

  • Heat grill to medium. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Working in batches if necessary, lift vegetables from marinade, and grill, covered, turning once, until tender, 6 to 8 minutes. Reserve marinade. (To store, refrigerate vegetables and remaining marinade separately, up to 1 day.) Drizzle grilled vegetables with remaining marinade, and serve.

Nutrition Facts : Calories 199 g, Fat 14 g, Protein 5 g, SaturatedFat 2 g

GRILLED SUMMER SQUASH



Grilled Summer Squash image

We were having a grilled dinner using up some chicken, beef, & pork I had in the freezer to free up space for Thanksgiving and came up with this recipe for summer squash. Very simple and tasty.

Provided by Chippie1

Categories     Vegetable

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

2 summer squash or 2 yellow squash, sliced
1 medium onion, sliced into rings
1/2 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon olive oil (for drizzling)

Steps:

  • Preheat Grill.
  • Arrange veggies on a piece of aluminum foil large enought to form a packet.
  • Sprinkle pepper, garlic powder,& salt over veggies.
  • Slice butter into desired pieces and place on top of veggies.
  • Drizzle with olive oil.
  • Seal packet leaving enough room for veggies to steam.
  • Place on grill for approximately 20 minutes or until veggies are soft and flip packet as necessary for even cooking.

Nutrition Facts : Calories 119.1, Fat 9.5, SaturatedFat 5.1, Cholesterol 20.4, Sodium 252.3, Carbohydrate 8.5, Fiber 2.1, Sugar 4.5, Protein 2.1

GRILLED & MARINATED SUMMER SQUASH



Grilled & Marinated Summer Squash image

Make and share this Grilled & Marinated Summer Squash recipe from Food.com.

Provided by InnerHarmonyNutriti

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup water
2 tablespoons tamari soy sauce
1 tablespoon raw sugar (such as rapadura and coconut sugar)
2 teaspoons ginger, minced
2 -3 summer squash, sliced
olive oil, for brushing squash

Steps:

  • In a container that is long enough to hold squash slices, mix water, tamari, sugar and ginger to make a marinade and set aside.
  • Brush some olive oil on one side the squash slices.
  • Grill the squash slices with the oiled side down for a few minutes. Brush the top side of squash slices as well.
  • When the bottom side is done, flip the squash slices and grill the other side.
  • Transfer the squash slices to the marinade and set aside at room temperature or in the refrigerator while you grill the other food or prepare other dishes.
  • Infuse love and serve!

Nutrition Facts : Calories 36.3, Fat 0.2, SaturatedFat 0.1, Sodium 506.8, Carbohydrate 7.6, Fiber 1.3, Sugar 5.5, Protein 2.2

GRILLED SUMMER SQUASH (EASY!)



Grilled Summer Squash (Easy!) image

This grilled squash recipe is a little different in that you don't have to slice up your squash prior to grilling, it still cooks up great. Plus it seems to be much easier.

Provided by RHOS6577

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

4 summer squash (1 1/2 to 2 pounds give or take)
1/4 cup olive oil
chopped fresh parsley
kosher salt (to taste)
fresh ground black pepper (to taste)

Steps:

  • Preheat the grill w/all burners on high for 10 minutes (lid down).
  • Wash the squash, pat down dry. Trim the tops and bottoms, then rub olive oil over them.
  • Once the gill is hot, turn off the center burner, turn the other burners to medium. Put the whole squash over the center burner, close the lid and cook until easily pierced with the tip of a sharp knife/fork. Depending on the size of the squash, this will take approximately 12-20 minutes.
  • Turn the squash as needed.
  • Transfer the squash to a cutting board, slice, then toss with the parsley, salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 150.7, Fat 13.8, SaturatedFat 1.9, Sodium 4.2, Carbohydrate 6.6, Fiber 2.2, Sugar 4.3, Protein 2.4

GRILLED SUMMER SQUASH WITH FETTUCCINE



Grilled Summer Squash With Fettuccine image

Make and share this Grilled Summer Squash With Fettuccine recipe from Food.com.

Provided by Outta Here

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 medium zucchini
2 medium summer squash
3 tablespoons olive oil
2 garlic cloves, peeled and minced
1 shallot, peeled and minced
3 tablespoons fresh basil, minced
fresh ground pepper, to taste
3 tablespoons unsalted butter, softened
1/4 teaspoon salt
8 ounces fettuccine pasta, cooked
1/2 cup parmesan cheese (shredded)
2 tablespoons fresh parsley, minced

Steps:

  • Cut the ends off the squashes. Cut into 1 1/2 inch chunks. Combine the olive oil, garlic and shallot, 1 tbls. basil and black pepper. Pour over the squash to coat. Cover and marinate about 1 hour.
  • Cream together the butter, remaining basil, pepper and salt. Set aside.
  • Place the vegetables in a grilling basket, or thread onto skewers. Grill over medium-hot coals (or preheated gas grill) 10 minutes, turning occasionally.
  • Drain the pasta and put back into the hot pan. Add the basil butter and vegetables, removing the skewers if used. Stir in the Parmesan and parsley. Serve immediately.

GRILLED SUMMER SQUASH



Grilled Summer Squash image

Grilling food in foil packets creates steam so food cooks in its own juices, which makes the contents flavorful and lower in fat. Best of all: no cleanup! -Lisa Finnegan, Forked River, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

2 medium yellow summer squash, sliced
2 medium sweet red peppers, sliced
1 large sweet onion, halved and sliced
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients. Divide between two double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Fold foil around vegetable mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foils carefully to allow steam to escape.

Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH



Marinated and Grilled Zucchini and Summer Squash image

I saw Giada De Laurentis of Everyday Italian on the Food Network make this the other day and it looks wonderful. I just bought the ingredients today and can't wait to make it.

Provided by Marie

Categories     Vegetable

Time 28m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
salt and black pepper
1/3 cup extra virgin olive oil
3 large zucchini
3 large yellow squash

Steps:

  • Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl.
  • Season with salt and pepper and gradually whisk in the olive oil.
  • Slice both of the squash diagonally into 1/4" thick slices.
  • Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside.
  • Add all the squash to the remaining marinade in the large bowl and toss to coat.
  • Transfer the mixture to a 13x9 glass baking dish, cover and marinate at room temperature for at least 3 hours.
  • Can also be refrigerated for up to one day to marinate.
  • Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes.
  • Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade.
  • Serve hot or at room temperature.

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