One of our neighbors, Sam Lewis, brought Doc and I some vegetables from his garden. I cut the yellow squash into planks, soaked them in a simple marinade, and grilled them. The marinade definitely enhanced the grilled squash flavor!
Marinated Grilled Yellow Squash
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced jarred garlic
1 tablespoon fresh thyme leaves
2 tablespoons light flavor olive oil
2 pounds yellow squash, washed and cut lengthwise into ¼ inch thick planks
Add all ingredients except squash in a 1 gallon zip-top bag. Squeeze bag to combine ingredients. Add squash, remove air and seal bag. Refrigerate up to 2 days.
Remove squash from bag. Reserve marinade. Grill squash making grill marks on both sides until squash is soft enough to form a slight U shape. Plate squash. Pour reserved marinade over squash and serve. Enjoy!
Published in The News and Neighbor on August 2, 2017