Friday, June 30, 2006
Grilled Squash
A quick 'recipe', if you will, for grilling:

With the abundance of zucchini and yellow squash gardeners have this time of year, this is a good way to help mix it up a bit from raw or steamed.

Cut your favorite or most abundant squash, lengthwise into 4-6 inch long sections. Marinate in Balsamic Vinaigrette dressing. Over night is best. I keep a ziplock with dressing in the fridge in the summer time. Then here's the real tip. If you cut the squash in quarters lengthwise, they fit nicely between the rack, without falling thru, rather than across it. This is good for a couple of reasons. #1 it allows it to cook more evenly, and #2 really cuts down on the 'sticking' problem without having to spray your rack beforehand. Grill for less than 10 mins or until it begins to brown. I even get kids and picky adults to try it and they like it!

2-4 Squash, washed, quartered lengthwise, in 4-6" sections
1/2-3/4 cup Balsamic Vinaigrette.

Place on hot grill for approx 7-10 mins. No need to turn if you place them between the racks.

Submitted by: Pam

Categories: Vegetables_,On The Grill_


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