I love zucchini. It’s one of those plants I don’t have to grow to reap the benefits. As the season turns toward summer local gardeners may have more than they know what to do with. In fact August 8th is “Sneak Zucchini Onto Your Neighbor’s Porch Night.” Friends and neighbors, I am here to tell you I’ll gladly take extra zucchini off your hands and you don’t have to wait until August.
This technique is simple and can be done so quickly I recommend waiting until your main course is done before placing the vegetables on the grill.
If you would like to marinate the vegetables do so for only 20 – 25 minutes. Otherwise they will soak up too much flavor and acidity and lose a lot of their natural flavors. Marinades should complement a food, not disguise it completely.
Grilled Zucchini and Summer Squash
- Zucchini and summer squash (ratios and amount are completely up to you)
- olive oil
- kosher or sea salt
Heat your grill. A gas grill should be set on low and if you are using a charcoal grill you should be able to hold your hand six inches above the grate for 10 seconds.
If you would like, spray the grill lightly with nonstick, high temperature cooking spray (Pam for Grilling, for example)
Slice the zucchini and squash into 1/4″ to 1/2″ pieces. You’ll want to slice the vegetables at an angle rather than a crosscut which would result in circles. Unless of course you enjoy picking vegetables out of the grate and coals.
Toss the vegetables with a small amount of olive oil. Sprinkle lightly with kosher salt and place on the grill. Turn with tongs after two minutes and allow to cook an additional 2 – 3 minutes. Yes, it’s that simple.