Photo: Jen Causey; Food Styling: Margaret Dickey and Rishon Hanners; Prop Styling: Sarah Elizabeth Cleveland
Active Time
20 Mins
Total Time
30 Mins
Yield
Serves 8 (serving size: about 3 slices)

Grilled vegetables are as essential a part of the outdoor, open-flame cooking experience as any cut of meat. And few vegetables say summer quite like zucchini and yellow summer squash. Dressed in olive oil and an abundance of fresh herbs, this versatile grilled vegetable recipe is perfect for just about any occasion.

How to Make It

Step 1

Preheat grill to medium-high (400°F to 450°F). Stir together basil, cilantro, mint, and chives in a small bowl. Cut zucchini and yellow squash lengthwise into 1/2-inch-thick slices. Place in an even layer on a rimmed baking sheet; drizzle with oil, and sprinkle with 3/4 cup of the herb mixture. Sprinkle with salt and pepper, and let stand 10 minutes. Place squash slices directly on oiled grates, and grill, uncovered, turning occasionally, until lightly caramelized, about 10 minutes.

Step 2

Transfer squash to a serving platter. Sprinkle with remaining 1/4 cup herbs, and drizzle with vinegar.

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