Simple Summer Squash
Recipe courtesy of Chef Randy Cheramie
Serves 8
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Prepare the Marinade
Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper.
Gradually whisk in the olive 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 in the large bowl and toss to coat.
Transfer the mixture to a 13x9 glass baking dish.
Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
Grill your Squash
Prepare your grill for 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.
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