Grilled Squash And Zucchini Food

GRILLED SQUASH AND ZUCCHINI

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
• Cook vegetables on the preheated grill until tender, about 30 minutes.

GRILLED SQUASH AND ZUCCHINI

Steps:

• Mix mayo and garlic until blended. Combine vegetables in large bowl. Add mayo mixture; toss to evenly coat.
• Refrigerate 30 min.
• Heat grill to medium-high heat. Add vegetables; grill 3 min. on each side or until tender.
• Spoon vegetables onto platter; sprinkle with basil.

GRILLED SQUASH AND ZUCCHINI

Steps:

• Slice zucchini and squash into 1/2' slices.
• Grill for 3-5 minutes.
• (I like to use my George Foreman Grill).
• Sprinkle with Mrs. Dash.

GRILLED ZUCCHINI WITH HERB SALT AND FETA

Steps:

• For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
• For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.

GRILLED FLATBREAD WITH SUMMER SQUASH

Steps:

• Preheat a grill to medium. Combine the red onion, lemon juice and a big pinch of salt in a medium bowl; toss well. Cut the pizza dough into 4 pieces. On a lightly floured surface, press one piece of dough with your fingertips to make a 4- to 5-inch round, then roll out into an 8-inch round. Repeat with the remaining dough.
• Combine the zucchini and/or yellow squash, 2 tablespoons olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl; toss well to coat. Grill until well marked and tender, 2 to 3 minutes per side. Remove to a plate.
• Combine 2 tablespoons za'atar, a pinch of salt and the remaining 3 tablespoons olive oil in a small bowl. Grill the dough rounds until marked on the bottom and starting to bubble up in spots, about 3 minutes. Flip the dough, brush with the za'atar oil and top with the mozzarella and zucchini and/or squash. Cook until the dough is marked on the bottom and the mozzarella melts, about 3 minutes.
• Remove each flatbread to a plate, scatter the feta and red onion on top and sprinkle with the remaining 1 teaspoon za'atar, a pinch of salt and the cilantro.

MARINATED ZUCCHINI AND SUMMER SQUASH

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.

GRILLED ZUCCHINI AND SQUASH WITH BROWN SUGAR-BOURBON PUMPKIN SEEDS

Steps:

• Preheat a grill for cooking over medium-high heat. In a large bowl, combine the olive oil, dried parsley, garlic powder and vinegar. Mix well to combine and set the marinade aside while you prepare the vegetables.
• Trim the ends from the zucchini and slice lengthwise 1/4- to 1/2-inch thick (if the zucchini are more than 4 to 5 inches in length, cut in half before slicing). Add the vegetables to the marinade and toss well to coat. Set aside for 10 minutes to allow flavors to meld.
• Remove the zucchini from the marinade and sprinkle with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Arrange on a platter and garnish with the Brown Sugar-Bourbon Pumpkin Seeds, cilantro and queso fresco, if using.
• Preheat a grill for cooking over medium heat.
• Put a medium cast-iron pan on the grill and add the olive oil. Heat the oil, then add the pumpkin seeds and brown sugar seasoning and stir to coat. Toast, stirring often, until lightly browned, 8 to 10 minutes. Transfer to a bowl and cool completely, then store in an airtight container at room temperature up to 2 weeks.

GRILLED ZUCCHINI AND SQUASH

Steps:

• Preheat grill for medium-high heat.
• Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil.
• Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.

BROCCOLINI WITH GRILLED ZUCCHINI AND SUMMER SQUASH

Steps:

• Bring water to a boil. Preheat grill to high heat.
• Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper. Set aside. Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color.
• Place seasoned zucchini and squash on hot grill. Cook for 2 minutes on each side. Set aside.
• Heat a saute pan over low heat. Add pine nuts and toast lightly. Set aside. Add remaining 2 ounces achiote oil to the heated saute pan. Add the blanched broccolini and season with salt and freshly ground black pepper. Increase to medium-high heat. Add sliced garlic and continue to cook until slightly toasted, about 1 minute. Add grilled zucchini, summer squash and halved cherry tomatoes. Add butter and toss lightly until butter melts. Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts.

GRILLED ZUCCHINI AND SQUASH

Steps:

• Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally. Quarter bell peppers.
• In a large bowl, toss vegetables with oil; season with salt and pepper.
• Grill vegetables until tender, 6 to 8 minutes per side.
• Return vegetables to bowl; toss with basil.

GRILLED SUMMER SQUASH AND ZUCCHINI

Steps:

• Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
• Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
• Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
• While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH

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.

MARINATED AND GRILLED ZUCCHINI AND SUMMER 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.

GRILLED SQUASH AND ZUCCHINI KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread vegetables alternately onto 8 skewers.
• Grill 10 min. or until crisp-tender, turning frequently and brushing generously with barbecue sauce.
• Serve with any remaining sauce.

GRILLED OR OVEN YELLOW & ZUCCHINI SQUASH

Steps:

• Place zucchini, squash, onion and garlic in heavy pan. (I use an aluminum 9 x 13 pan.).
• Drizzle olive oil and butter over ingredients.
• Add seasonings.
• Grill over medium heat for 20-30 minute.
• (You may do this in the oven at 350* for 30 min.).

GRILLED ZUCCHINI & YELLOW SQUASH

Steps:

• Preheat grill for 10 minutes.
• Arrange potatoes, zucchini& squash, alternating each on 24x18 inch double thickness of heavy-duty aluminum foil.
• Place onion rings over the top of vegetables.
• Sprinkle Zesty Italian dressing over the top.
• Sprinkle with salt, pepper and Italian seasoning.
• Slice the butter into thin slices and lay over the top.
• Add ice cubes.
• Wrap tightly (a drugstore wrap).
• Cook at medium with hood closed until vegetables are tender, 20 to 25 minutes, turning package on its side half-way through cooking.