Marinated & Grilled Zucchini

Prep Time: 15

Cook Time: 8

Servings:

Calories: 136kcal

Zucchini is a super hydration food. This warm zucchini is wonderful on its own or atop a crunchy green salad.

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
2 teaspoons fresh mint
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound zucchini about 3 large, trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow crookneck squash about 3 large, trimmed and sliced diagonally about 1/4-inch thick

Whisk the vinegar, lemon juice, garlic, thyme and mint in a large bowl to blend. Season with salt and pepper.
Gradually whisk in the oil.
Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside.
Add the zucchini and yellow squash to the remaining marinade and place in a resealable plastic bag. Seal and marinate at room temperature at least 3 hours or refrigerate up to 1 day.
Prepare the barbecue for medium-high heat or heat a grill pan over medium-high heat.
Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes.
Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.
Alternatively, serve atop a green salad. Drizzle remaining dressing on salad and serve.