A quick and easy compliment to a marinated pork tenderloin. And do I mean quick! I was browsing through my iPad for something new to do with the Zucchini and Summer squash I had picked up from the local farm market and saw this recipe. Our daughter was at her restaurant job and I knew our little man wouldn’t eat it, so I did cut the amounts down a bit. Perfect side dish that grills along side the main course.
Grilled Summer Squash and Zucchini
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
Yield: Makes 6 servings. Active Time: 20 min. Total Time: 40 min
Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas). Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
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.
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.