Tri Color Summer Squash On The Grill Food

GRILLED SUMMER SQUASH

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.

GRILLED SUMMER SQUASH

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.

GRILLED YELLOW SQUASH

Steps:

• Preheat the grill for medium heat.
• Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
• Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
• Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

SKILLET SUMMER SQUASH

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.
• Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.

GRILLED DIJON SUMMER SQUASH

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mustard, garlic, salt and pepper. Place the vegetables in a shallow baking dish. Add marinade and toss to coat. Let stand for 15 minutes. Drain and discard marinade. , Arrange vegetables on a vegetable grill rack. Grill, covered, over medium heat for 10-12 minutes or until tender.

TRI-COLOR SUMMER SQUASH ON THE GRILL

Steps:

• Slice the squash lengthwise into slabs 1/2 to 3/4 inches thick.
• Mix olive oil with seasonings. Toss with squash slabs and let sit at least 10 minutes and up to several hours (refrigerated or in picnic cooler).
• Drain and reserve the marinade.
• Grill in batches over medium-high heat.
• Cook 3-5 minutes per side, brushing reserved marinade onto the top before turning. You want them to brown quickly without becoming mushy but you don't want them to scorch.
• Salt and pepper to taste.
• Pass grated parmesan and/or horseradish sauce (1 tsp to 1 tbs horseradish -- horseradish fades as it ages so how much depends on how long the jar has been open -- blended into 1/2 cup sour cream), at the table.

GRILLED SUMMER SQUASH (EASY!)

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!

GRILLED SUMMER SQUASH

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.

GRILLED SUMMER SQUASH AND TOMATOES WITH ANGEL HAIR PASTA

Steps:

• Cook pasta according to package, drain.
• In a medium bowl, combine squash, tomatoes, oil, garlic, salt, basil, and pepper.
• Set aside.
• Heat up grill (medium-high heat if you have temperature control, mine has just the one temperature setting).
• Grill the vegetables 3-5 minutes per side until they are slightly softened and browned (it takes more like 20 minutes total in my grill, so you may really need to experiment with cooking times).
• Remove from grill and allow to cool enough for you to handle.
• Cut the veggies into bite-sized pieces.
• Toss pasta and vegetables together in a large serving bowl.
• Top with cheese.