Grilled Zucchini and Yellow Squash with Dijon Marinade Recipe
This Grilled Zucchini and Yellow Squash recipe offers a quick, flavorful way to enjoy fresh summer vegetables. Sliced and marinated in a zesty blend of olive oil, Dijon mustard, garlic, and herbs, then grilled to tender perfection, these vegetables make a perfect healthy side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 2 medium sized zucchini
- 2 medium sized yellow squash
Marinade
- ¼ cup extra-virgin olive oil
- 1 Tablespoon Dijon mustard
- 1 teaspoon garlic, finely minced
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
Instructions
- Slice Vegetables: Cut both zucchini and yellow squash lengthwise into slices between 1/4 and 1/2-inch thick to ensure even grilling and perfect texture.
- Prepare Marinade: Whisk together olive oil, Dijon mustard, minced garlic, dried thyme, kosher salt, black pepper, and crushed red pepper flakes to create a flavorful marinade.
- Marinate Vegetables: In a large bowl, combine the sliced vegetables with the marinade. Gently toss to coat all slices evenly. Let them marinate for about 15 minutes while heating the grill, allowing the flavors to infuse the vegetables.
- Preheat Grill: Preheat your grill to medium heat, approximately 400-450°F (204-232°C), preparing for optimal grilling conditions.
- Grill Vegetables: Shake off excess marinade and place zucchini and squash slices perpendicular to the grill grates to prevent slipping. Grill for 2 to 3 minutes per side with the grill lid open to avoid steaming, ensuring the vegetables develop beautiful grill marks and a smoky flavor.
- Serve: Transfer grilled vegetables to a serving platter, drizzle with the reserved excess marinade for added flavor, season with additional salt if needed, and garnish with fresh herbs if desired. Serve warm and enjoy.
Notes
- Cutting the vegetables perpendicular to the grill grates helps prevent them from falling through.
- Keep the grill lid open during cooking to avoid steaming the vegetables and to achieve a nice char.
- Use kosher salt for a milder saltiness and better control over seasoning.
- Leftover grilled vegetables can be used in salads or sandwiches the next day.
- If fresh herbs are available, garnish with chopped parsley, basil, or thyme for extra freshness.
