One of our neighbors, Sam Lewis, brings Doc and I vegetables from his garden. One of my favorites is yellow squash. I like to marinate squash in vinaigrette because it adds additional flavor. This recipe is simple to make and can be prepared in advance. Cut squash into planks; soak them in marinade, and then grill.
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. Tip: Zucchini can be substituted for yellow squash. Enjoy!
Published in The News and Neighbor on August 21, 2019.