When my parents recently came to visit, they brought a large supply of zucchini and summer squash from their garden, which was nice since our zucchini hadn't ripened yet, and we hadn't planted yellow squash this year.
We decided to marinate and then grill some of the squash. I ended up slicing 2 yellow squash and 1 zucchini for this recipe. For the marinade, I used a recipe that a friend of ours gave to us.
4 Tbsp red wine vinegar
Juice of 2 freshly squeezed lemons
4 cloves of garlic minced
4 tsp fresh thyme leaves (I used a combination of regular thyme and lemon thyme that I had growing in
2/3 cup extra-virgin olive oil
Freshly ground pepper
Summer squash and/or zucchini
Slice the squash approximately 1/4 inch thick and lightly sprinkle with salt and pepper.
Whisk the olive oil, vinegar, lemon juice, garlic and thyme together in a large bowl.
Add the sliced vegetables to a large plastic bag or place in a large bowl.
Cover with the marinade and allow it to marinate at room temperature for at least 3 hours, or refrigerate overnight.
Grill the vegetables on a barbeque over medium heat until tender, approximately 5 to 10 minutes, turning as needed.
This dish can be served warm or at room temperature. I must admit it was great with dinner the night we made it, but I refrigerated the leftovers and ate those at room temperature for lunch the next day, and liked them even more.