Grilled Summer Squash and Zucchini Recipe

  • 6 medium yellow squash and/or green zucchini (3 pounds)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons coarse-grain mustard
  • 1/4 teaspoon sugar
  1. Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
  2. Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
  3. Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
  4. While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.