Ingredients Jump to Instructions ↓

  1. 2 tablespoons white wine vinegar

  2. 2 tablespoons fresh lemon juice

  3. 1 tablespoon minced garlic

  4. 2 teaspoons chopped fresh thyme leaves Salt and freshly ground black pepper

  5. 1/3 cup extra-virgin olive oil

  6. 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

  7. 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Instructions Jump to Ingredients ↑

  1. Whisk the vinegar, lemon juice, garlic, and thyme 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 in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish . Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day. Prepare the barbecue 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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