May/June is always a big month for the food magazines to feature BBQ and Grilling. Such is the case with Gourmet Magazine’s June issue. On the cover it has some grilled meat along with grilled yellow squash and zucchini. Go pick up a Gourmet Magazine as the whole magazine has a wealth of BBQ and grilling related items. The recipe for the squash and zucchini is on page 161. Of course, TG tweaked it!
Cut the zucchini and squash lengthwise into 1/4″ to 1/2″ strips. Put the strips in a bowl and pour enough olive oil to coat them along with salt and black pepper. Gently toss to coat. At this point they were grill ready.
I placed them in a perforated square grilling basket over direct heat to sear the squash strips. Since my fire was too hot and it wanted to burn the olive oil, I moved the basket to the indirect side of the grill. (Remember to keep gently tossing the vegetables.)
Now here’s what I picked up from the magazine that put this recipe “off the chain.” While I was grilling the veggies, TLW made this dressing:
2 T fresh lemon juice
2 t Creole mustard
1/4 t sugar
2 T olive oil
Combine the above ingredients in a bowl and pour the dressing over the grilled vegetables before serving. Yum. We both loved it!