Grilled Zucchini and Squash Recipe
This combination of grilled zucchini, summer squash and corn is seasoned with a blend of oregano and more dried spices. After it's off the grill, I stir in lemon juice, feta and fresh herbs.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dishes
Cuisine: Mediterranean
Servings: 4
- 2 tablespoons olive oil
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 medium zucchini, sliced into 1/4-inch-thick rounds
- 2 medium yellow squash, sliced into 1/4-inch-thick rounds
- 3 ears corn, shucked
- 1 lemon, halved
- 1/4 cup crumbled feta
- 2 tablespoons chopped fresh parsley
- 2 tablespoons minced chives
Preheat a gas or charcoal grill on high heat.
Whisk together the olive oil, onion powder, garlic powder, oregano, salt and pepper in a large bowl.
Toss the zucchini and squash into the olive oil mixture. Then add the corn to the bowl and rub it in the oil and seasonings.
Grill the corn until it is lightly charred, about 5-7 minutes. Grill the zucchini until it has grill marks, about 2-3 minutes per side. Grill the lemon for 1-2 minutes.
Let the corn cool slightly before slicing the kernels off the cobs.
Combine the zucchini, squash and corn in a large bowl. Squeeze in the lemon juice and stir in the parsley and chives.
You can use all zucchini or all yellow squash or a mix of both as the recipe is written.
The vegetables are best eaten immediately after you grill them. You can store leftovers in an airtight container in the fridge up to 3 days. You can eat them cold in a salad with either lettuce or cooked pasta.
Calories: 188kcal | Carbohydrates: 22g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 420mg | Potassium: 760mg | Fiber: 4g | Sugar: 10g | Vitamin A: 800IU | Vitamin C: 57mg | Calcium: 93mg | Iron: 2mg