A delicious vegetable side dish that can be quickly prepared, but the secret to boosting the flavor lies in marinating it for several hours; it's truly worth it! This marinade and grilled zucchini and summer squash recipe is modified from Martha Stewart's version.
Summer Squash and Zucchini are rich in micronutrients and abundant late summer. They are excellent sources of vitamin C, fiber, B vitamins and minerals including potassium and magnesium. Great support for cardiovascular, eye, immune and skin health. More info here.
Ingredients:
4 medium zucchini (about 2 pounds total), sliced lengthwise 1/4 inch thick
4 medium yellow squash (about 2 pounds total), sliced lengthwise 1/4 inch thick
1/4 cup olive oil (EVO)
1/4 cup balsamic vinegar
1/2 teaspoon dried oregano or ½ TBS fresh oregano
1 Clove of fresh Garlic minced or 1/4 tsp garlic powder.
Coarse salt and ground pepper
Directions:
In a large bowl, gently toss zucchini, squash, oil, vinegar, garlic and oregano; season with salt and pepper.
Marinade for 4 hours.
Heat grill to medium.
Working in batches if necessary, lift vegetables from marinade, and grill, covered, turning once, until tender - 6 to 8 minutes. I use a stainless steel grilling basket. Reserve marinade. Drizzle grilled vegetables with remaining marinade, and serve.
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