A very easy summer side dish involves grilled zucchini and squash until they are soft then tossing them with champagne vinaigrette.
There are plenty of grilled summer squash and yellow squash at the farmers market when summertime arrives “There is only one answer: grill it up! One of the simplest side dishes you can prepare is grilled zucchini and squash recipe. In this dish, I upped the ante by combining the grilled zucchini and squash with the briny feta sheets, a straight forward garlicky vinaigrette, and some fresh basil and mint for garnish. The meal is exactly the proper amount of salty, herbaceous, and mildly sweet. It”s a 20-minute sleeper hit!
The meal is exactly the proper amount of salty, herbaceous, and mildly sweet. It’s a sleeper hit for 20 minutes!
How to Buy a Grilled Zucchini And Squash: What to Look for
There are a few things to bear in mind whether you get your grilled yellow squash and zucchini from the grocery store or the farmers market. Small or medium-sized grilled zucchini and squash is what you want; larger squash tend to have bitter seeds and a more fibrous skin. Additionally, avoid squash with puncture marks because they tend to spoil more quickly.
Which Feta Type Should You Use?
It makes a significant difference to get the feta blocks that are packaged in brine rather than the pre-crumbled variety. Pre-crumbled feta may be hard and dry, whereas brined feta will be more savoury and wet. I can assure you that it’s worth the few extra seconds it takes to crumble or cut it.
My Favorite Reuse for Leftovers
I advise making a double batch of the recipe of grilled zucchini and squash and using it multiple times over the course of the week! It tastes fantastic in a simple spaghetti dish for dinner or a quesadilla for lunch.
Making Grilled Vegetables This Season
• Grilled radicchio salad,
• Grilled radicchio salad
• Grilled romaine lettuce
• Grilled onions,
• Grilled English peas
Ingredients
Squash for
• Olive oil, two tablespoons
• 1 kosher salt tsp.
• freshly cracked black pepper, half a teaspoon
• 4 medium zucchini, cut lengthwise in half.
• Three medium yellow squash, cut lengthwise in half.
Regarding the vinaigrette
• Juiced lemon, one
• Champagne vinegar, two tablespoons
• Extra virgin olive oil, 1/3 cup
• two chopped garlic cloves
• coarsely chopped 1 shallot Kosher salt, to taste
• black pepper, freshly cracked, to taste
For garnish
• Feta cheese, 8 ounces
• Fresh basil leaves and fresh mint leaves.
Method
• Heat a gas or charcoal grill to 400–425°F.
• To season the zucchini and squash, combine the zucchini, yellow squash, olive oil, salt, and black pepper in a large bowl. To coat, well toss.
• Grill the zucchini and squash: Place the squash on the grill in a single layer and cook for 8 to 10 minutes, flipping with tongs halfway through.
• Squash should be removed from the grill once grill marks show on both sides and it has finished cooking. (If you want, cut the zucchini and yellow squash into 1-inch slices.) the serving platter after transfer.
• Prepare the vinaigrette: Prepare the vinaigrette as you grill the vegetables. Add the olive oil, garlic, shallot, lemon juice, champagne vinegar, and salt and black pepper to taste to a small jar with a cover. For about 30 seconds, aggressively shake the container while it is closed to thoroughly incorporate the vinaigrette. Save for later use by setting aside.
• Add the crumbled feta block to the grilled zucchini and squash as garnish before serving.
• Drizzle the vinaigrette over the dish and garnish with fresh basil and mint leaves. Serve right after adding more salt and pepper as desired.
