Grilled Summer Squash and Zucchini |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Grilled and then tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy, providing an ideal foil for the hearty grilled steaks. Ingredients:
6 medium yellow squash and/or green zucchini (3 pounds) |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1/4 cup extra-virgin olive oil |
2 tablespoons fresh lemon juice |
2 teaspoons coarse-grain mustard |
1/4 teaspoon sugar |
Directions:
1. Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
2. Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
3. Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
4. While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.
5. Cooks' note: If you aren't able to grill outdoors, squash and/or zucchini can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over occasionally, until just cooked through, 8 to 12 minutes total. If you are making this entire menu, grill squash and/or zucchini while steaks are standing.
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