Grilled Squash
Servings: 6 Servings
Ingredients
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh herbs oregano, rosemary, thyme, etc.
- 1 garlic clove finely minced
- Salt and pepper to taste
- ¼ cup olive oil
- 2 yellow squash medium 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.1 tablespoon freshly squeezed lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon fresh herbs, 1 garlic clove, ¼ cup olive oil
- 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.
Nutrition Facts
Grilled Squash
Serving Size
0.5 cup
Amount per Serving
Calories
92
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
2
mg
0
%
Potassium
181
mg
5
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
187
IU
4
%
Vitamin C
13
mg
16
%
Calcium
12
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
