Grilled Summer Squash

Grilled Eggplant and Zucchini Salad

  • 2-3 summer squash (either yellow summer squash or green zucchini or both)
  • olive oil
  • Sea salt and black pepper
  • Parsley, cilantro or basil, minced

Cut vegetables lengthwise into 1/4 inch thick strips.  Season with olive oil, a pinch of sea salt and black pepper.  Cook on the grill for 3-4 minutes on each side.  Remove and garnish with minced parsley, cilantro or basil.

If you do not have an outdoor grill you can use a stovetop grill pan.  Simply lay squash across raised grooves and sear for 3-5 minutes on each side.  This is what a stovetop grill pan looks like – Grill pan.

  • Cynthia Robinson

    I grill zucchini when I make my stuffed Boule – layered with 4 or 5 different roasted veggies, the hollowed out bread is painted with Pesto, then wallpapered with Provolone cheese… layer the roasted veggies, wrapped in foil, shut off the heat of the grill, place it on the grill, close the lid and leave for about 5 min to heat thru letting the cheese melt and pesto seep into the bread, cut into wedges and ENJOY!!!

    • @Cindy_Lu_457:disqus – that sounds totally delicious! I’ll be right over 🙂