Grilled zucchini and squash are summer staples that deserve a spot on your table. This simple yet flavorful recipe combines these vibrant vegetables with a basic olive oil and herb mixture that works wonders on the grill. It’s a fuss-free side dish perfect for when the sun is out and the grill is hot.

• Cuisine: American
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4

Why You’ll Love This Recipe

• Quick and easy prep for effortless summer cooking.
• Simple ingredient list with everyday pantry staples.
• Fresh, healthy flavors that pair well with any main dish.
• Minimal cleanup with maximum flavor impact.

Ingredients

• 2 medium zucchini: Adds a slightly sweet, mild base that grills beautifully.
• 2 medium yellow squash: Offers a creamy texture and complements zucchini perfectly.
• 3 tablespoons olive oil (extra virgin): Provides a rich base for the herb mixture and ensures even grilling.
• 1 tablespoon dried parsley (can use dried basil or oregano): Adds herbal notes; feel free to swap with dried basil or oregano for a different flavor profile.
• 1 teaspoon garlic powder: Infuses a subtle garlic flavor throughout.
• 1 teaspoon salt: Enhances all other flavors.

How to Make It

Step 1: Prepare the Vegetables

Start by slicing your zucchini and squash into circles about 1/3 to 1/2 inch thick. This thickness allows them to cook through on the grill without falling apart. If slices are too thin, they may break apart, so aim for consistency here.

Step 2: Preheat the Grill

Heat your grill to medium. This temperature is ideal for softening the squash while achieving a nice char without burning. Medium heat also helps maintain the vegetables’ natural moisture.

Step 3: Season the Vegetables

In a large bowl, combine the vegetable slices, olive oil, and seasonings. Use your hands or a spoon to ensure every slice is evenly coated. This helps seal in moisture and adds flavor to every bite.

Step 4: Grill the Vegetables

Place your seasoned zucchini and squash slices on the grill. Grill each side for 4 to 5 minutes, watching for grill marks and checking for tenderness. Time may vary based on grill heat and slice thickness.

Step 5: Finish with Flavors

Once grilled to perfection, remove the vegetables from the grill and place them onto a serving plate. Drizzle any remaining oil and herb mixture over the top to enhance the flavor and presentation.

Recipe FAQs

Can I use fresh herbs instead of dried?

Yes, fresh herbs can replace the dried ones at a ratio of about 3:1. Fresh herbs will provide a more vibrant flavor.

What if I don’t have a grill?

If a grill isn’t available, a grill pan or broiler in the oven will work. Keep a close eye to prevent burning.

How do I store leftovers?

Store any leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan for best results.