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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I made this discovery one day trying to figure out what to do with left over squash Ingredients:
3 medium sized yellow squash |
3 medium sized green zucchini |
3 tbsp extra virgin olive oil |
1 tsp freshly ground black pepper |
1 tsp sea salt |
1 tsp cayenne pepper |
1 tsp garlic powder |
1 tsp smoked paprika |
Directions:
1. Preheat grill on high, and lightly brush olive oil on grill's surface.
2. Combine the dry spices, and mix them well.
3. Cut the squash and zucchini in 3 - 3 1/2 inch sections.
4. Length-wise, cut the squash and zucchini in half, then in quarters, so you are left with 3 - 3 1/2 inch spears.
5. In a mixing bowl add the vegetables, and olive oil, then toss to coat the spears.
6. Add the dry spice mix, and toss to coat again.
7. Place the spears on the grill flesh side down horizontally so they don't fall through larger grill grates, and close the lid. Grill for about 5-7 minutes
8. Flip the spears so the other side of the flesh cooks. Grill for another 5-7 minutes.
9. Flip the spears on their skins for 7-10 minutes to grill entirely.
10. Remove the spears from the grill and serve!
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