1tablespoonfresh herbsoregano, rosemary, thyme, etc.
1garlic clovefinely minced
Salt and pepperto taste
¼cupolive oil
2yellow squashmedium in size, sliced in ½-inch thick circles
Instructions
In a small bowl, combine lemon juice, white wine vinegar, fresh herbs, garlic, salt and pepper. Continue to whisk, and drizzle in the olive oil. Set aside.
Slice the squash into ½-inch to ¾-inch thick slices, and place the slices into a 9x13-inch baking dish.
2 yellow squash
Pour the marinade over the squash slices, and toss to combine.
Cover the dish with plastic wrap, and refrigerate for at least 2 hours or up to overnight.
When you're ready to cook the squash, heat a grill to 375°F to 400°F or medium-high heat. Lightly brush cooking oil onto grill grates.
Work in batches if necessary, and place the squash in a single layer on the hot grates. Cook for 3-4 minutes flip then cook for 1-2 minutes on the opposite side.
Serve with your favorite entree!
Scroll up and see the post for instructions showing "How to Make Grilled Squash Using a Stove Top Griddle Pan," tips, FAQs, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of squash. Actual calories will vary.