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Share your recipes July 2017

Food Ventures

Grilled Summer Zucchini, Squash & Onions

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Serves 6.


A hot grill enhances the flavor of the vegetables while keeping them crisp. This dish is good served hot, at room temperature, or chilled.

2 tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

3 large cloves garlic (about 1 tablespoon), minced

2 teaspoons chopped fresh thyme leaves

Salt and freshly ground pepper

1/2 cup olive oil

3 large zucchini, trimmed, and sliced diagonally into 1/4-inch slices

5 large yellow crookneck squash, trimmed, and sliced diagonally into 1/4-inch slices

2 large red onions, peeled, and cut into 1/4-inch rings.


Whisk the vinegar, lemon juice, garlic, and thyme together in a large stainless steel bowl until well combined. Season with the salt and pepper to taste. Gradually whisk in the oil. Transfer 1/4 cup of the marinade to a small bowl and set aside.

Put the zucchini, yellow squash, and onions in a large casserole dish and pour in the remaining marinade to coat. Cover and marinate at room temperature at least 4 hours or refrigerate up to 1 day.

Oil the grill grate and heat the grill to 400 degrees F. Grill the vegetables for 5 to 7 minutes on each side, until they are golden brown and crisp around the edges. Transfer the vegetables to a platter and drizzle with the reserved marinade.


Ann's Article:

Summer Yummies


Ann Hattes travels far and wide in search of interesting food adventures.

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