We've received a healthy dose of summer squash for the last two weeks in our CSA box. Thankfully, we opted not to plant zucchini in the backyard this year. So we are not swimming in squash as we have in years past.
But squash season and grilling season are the perfect combination. Grilling the mild squash on that outdoor BBQ gives it a flavor and texture that you can't get from the skillet. You can also keep it fairly simple (and low cal) by just using some olive oil and herbs. It's the perfect side dish to serve along whatever else you may have on the grill.
- Pre-heat the grill to medium high heat
- Slice off the tops and bottoms of the squash and then slice into uniform slices - about a 1/4" is ideal
- Toss in a bowl with some olive oil, pinch of salt, black pepper and whatever dried herbs you want (oregano, basil, thyme, garlic or onion powder, or your favorite combo or seasoning mix). It's best to let this sit for a while to let the flavors get into the squash
- Place slices directly on the grill for about 3-4 minutes on each side - the grill marks make it more interesting
But you can also look online for other ideas for that post-grill flavor addition:
- Top the grilled squash with pesto, lemon juice, and some pine nuts
- Whisk together some coarse ground mustard, lemon juice, sugar, and oil
- Splash a bit of balsamic vinegar over the top
- Fresh, chopped herbs such as chives or basil
- Melt a pad of butter on top
- Sprinkle grated Pamesan or Asiago cheese
- A little brown sugar, honey, or maple syrup if like a little sweetness (not me!)
- Add some red pepper flakes