Grilled Thai Marinated Summer Squash Recipes

GRILLED YELLOW SQUASH

Steps:

• Preheat the grill for medium heat.
• Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
• Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
• Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH

Steps:

• Heat grill to medium. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Working in batches if necessary, lift vegetables from marinade, and grill, covered, turning once, until tender, 6 to 8 minutes. Reserve marinade. (To store, refrigerate vegetables and remaining marinade separately, up to 1 day.) Drizzle grilled vegetables with remaining marinade, and serve.

GRILLED SUMMER SQUASH (EASY!)

Steps:

• Preheat the grill w/all burners on high for 10 minutes (lid down).
• Wash the squash, pat down dry. Trim the tops and bottoms, then rub olive oil over them.
• Once the gill is hot, turn off the center burner, turn the other burners to medium. Put the whole squash over the center burner, close the lid and cook until easily pierced with the tip of a sharp knife/fork. Depending on the size of the squash, this will take approximately 12-20 minutes.
• Turn the squash as needed.
• Transfer the squash to a cutting board, slice, then toss with the parsley, salt and pepper.
• Enjoy!

GRILLED SUMMER SQUASH

Steps:

• Preheat Grill.
• Arrange veggies on a piece of aluminum foil large enought to form a packet.
• Sprinkle pepper, garlic powder,& salt over veggies.
• Slice butter into desired pieces and place on top of veggies.
• Drizzle with olive oil.
• Seal packet leaving enough room for veggies to steam.
• Place on grill for approximately 20 minutes or until veggies are soft and flip packet as necessary for even cooking.

GRILLED & MARINATED SUMMER SQUASH

Steps:

• In a container that is long enough to hold squash slices, mix water, tamari, sugar and ginger to make a marinade and set aside.
• Brush some olive oil on one side the squash slices.
• Grill the squash slices with the oiled side down for a few minutes. Brush the top side of squash slices as well.
• When the bottom side is done, flip the squash slices and grill the other side.
• Transfer the squash slices to the marinade and set aside at room temperature or in the refrigerator while you grill the other food or prepare other dishes.
• Infuse love and serve!

GRILLED SUMMER SQUASH WITH FETTUCCINE

Steps:

• Cut the ends off the squashes. Cut into 1 1/2 inch chunks. Combine the olive oil, garlic and shallot, 1 tbls. basil and black pepper. Pour over the squash to coat. Cover and marinate about 1 hour.
• Cream together the butter, remaining basil, pepper and salt. Set aside.
• Place the vegetables in a grilling basket, or thread onto skewers. Grill over medium-hot coals (or preheated gas grill) 10 minutes, turning occasionally.
• Drain the pasta and put back into the hot pan. Add the basil butter and vegetables, removing the skewers if used. Stir in the Parmesan and parsley. Serve immediately.

GRILLED THAI MARINATED SUMMER SQUASH

Steps:

• Place zucchini and squash in square baking dish 8 × 8 × 2 inches. Mix remaining ingredients; pour over vegetables. Cover and let stand at least 1 hour but no longer than 2 hours.
• Heat coals or gas grill. Remove vegetables from marinade; reserve marinade. Cover and grill vegetables 4 inches from medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until golden brown and tender.
• Cut each crosswise into 4 pieces. Toss with any remaining marinade.