Grilled zucchini and squash make a fantastic side dish. In this recipe, I add corn to these veggies and finish them with grilled lemon and feta cheese. Before they go on the grill, I marinate them in dried seasonings that you probably already have in your spice drawer and olive oil. The final result is a simple side that goes with lot of other grilled dishes.
If you don’t have a grill, but you still want zucchini and squash, try this recipe for Roasted Zucchini and Yellow Squash.
This easy side dish has the perfect mix of Mediterranean flavors. Zucchini, squash and corn marinate in olive oil and spices including oregano. That plus fresh lemon and crumbled feta are the right balance of smoky, savory and bright.
It’s such a good mix of grilled veggies. Load up the grill with vegetables. For flavor, texture and looks, I recommend using more than one type. Then you end up with a really interesting side dish without much additional effort.
A squeeze of grilled lemon juice is a simple way to finish it. I like to take advantage of the heat of the grill and put a halved lemon straight on the grates. The warmth makes the lemon more juicy, and it adds some smoky flavor.
This is what you need:
Preheat a gas or charcoal grill on high heat.
1. Whisk the olive oil, onion powder, garlic powder, oregano, salt and pepper in a large bowl. It needs to be big enough to hold all the vegetables. Stir the zucchini and squash into the olive oil mixture. Then add the corn. You can use your hands to rub the corn with the oil.
2. Grill the vegetables and the lemon until they are lightly charred. The corn will take about 5-7 minutes. Give the zucchini and squash 2-3 minutes per side. The lemon will only need a minute or 2 for grill marks to appear.
3. Slice the corn off the cobs.
4. Combine the zucchini, squash and corn in a bowl. Squeeze in the fresh lemon juice and stir in the feta and herbs.
If you’re using the grill for chicken, salmon or another protein, grilled vegetables are a great side dish. As mentioned, what I like about this recipe is the addition of feta and herbs, so it feels like a more complete side that’s a little dressed up.
The veggies are best eaten warm right after you grill them. But you can store leftovers in the refrigerator in an airtight container up to 3 days. I recommend eating them cold in a salad with either lettuce or cooked pasta or grains. Then add a splash of vinaigrette, and you have a grilled vegetable salad.
Use a baking sheet to transport your food back and forth to the grill. No matter how close or far your kitchen is to the grill, sheet pans are such an easy way to carry your ingredients.
If you don’t have a gas grill or charcoal grill, you can use a stovetop grill pan. Just make sure to let the pan heat up, so it’s nice and hot. I have a post on how to grill veggies with a grill pan.
Don’t crowd the veggies on the grill. Depending how much space you have on your grill, you likely will need to grill the vegetables in a couple batches. I know I have hotter and and cooler spots on my grill, so I also take that into consideration on timing and what I’m putting where.
You can either cut them into 1/4-inch thick slices that are rounds or in lengthwise strips. Just make sure they aren’t narrower than the grill grates or they will fall through. With those long slices, you can dice them after you grill them if that’s how you want to serve them.
No, you don’t need to salt the zucchini before grilling it.
Did you make this zucchini and squash recipe? Please leave a rating and comment below. Thanks!