Bbq Grilled Squash And Zucchini Recipes

GRILLED ZUCCHINI AND SQUASH

Steps:

• Preheat grill for medium-high heat.
• Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil.
• Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.

GRILLED SQUASH AND ZUCCHINI

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
• Cook vegetables on the preheated grill until tender, about 30 minutes.

GRILLED ZUCCHINI AND SQUASH

Steps:

• Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally. Quarter bell peppers.
• In a large bowl, toss vegetables with oil; season with salt and pepper.
• Grill vegetables until tender, 6 to 8 minutes per side.
• Return vegetables to bowl; toss with basil.

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH

Steps:

• Heat grill to medium. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Working in batches if necessary, lift vegetables from marinade, and grill, covered, turning once, until tender, 6 to 8 minutes. Reserve marinade. (To store, refrigerate vegetables and remaining marinade separately, up to 1 day.) Drizzle grilled vegetables with remaining marinade, and serve.

GRILLED ZUCCHINI AND SQUASH

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Slice the zucchini and squash on the bias, about 1/2" thick. Place it in a bowl and mix it with the olive oil, oregano, garlic powder, onion powder, and kosher salt.
• Place the squash directly on the grill grates and grill for about 2 to 3 minutes per side (4 to 6 minutes total), until charred and tender. Taste and add a few more pinches kosher salt.

GRILLED ZUCCHINI & SQUASH

Steps:

• Slice your zucchini and squash into circles 1/3 to 1/2 inch thick. (I would not go any thinner than 1/3 inch.)
• Preheat your grill to medium heat.
• In a large bowl add your vegetable slices, olive oil, and seasonings. Use your hands or a spoon to move around the veggies until they're lightly coated.
• Lay zucchini and squash slices on the grill. We'll use any remaining oil at the end so just leave it in the bowl. Grill for 4 to 5 minutes per side (8 to 10 minutes total) or until you achieve the desired softness.
• Remove from grill and plate. Drizzle remaining oil/herb/seasoning mixture over your grilled zucchini and squash.

BBQ GRILLED SQUASH AND ZUCCHINI

Steps:

• Oil the grill surface or spray with Pam. Preheat grill to medium.
• Cut veggies into spears. Place them in a casserole dish large enough to hold them and roll them around a bit.
• Pour enough bbq sauce onto the spears to coat. Toss to coat evenly. This can also be done in a zip-top bag.
• When the grill is hot, about 10-15 minutes before placing your meat on the grill, place the vegetable spears lengthwise across the grates so they will not slip through. Grill, brushing on extra bbq sauce.
• Cook until heated completely through and done to you liking. I like serving them hot but tender-crisp.

GRILLED YELLOW SQUASH AND ZUCCHINI

Steps:

• Halve each squash, but do not peel.
• Combine sauce ingredients and brush squash with sauce.
• Place on medium hot grill and cook about 5 minutes on each side, basting frequently with the sauce.

GRILLED SQUASH MEDLEY

Steps:

• Place vegetables on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Dot with butter; season with salt, pepper and garlic powder. Fold foil around vegetables and seal tightly. , Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until vegetables are tender, turning once. Open foil carefully to allow steam to escape. Sprinkle with cheeses.

GRILLED SQUASH AND ZUCCHINI

Steps:

• Mix mayo and garlic until blended. Combine vegetables in large bowl. Add mayo mixture; toss to evenly coat.
• Refrigerate 30 min.
• Heat grill to medium-high heat. Add vegetables; grill 3 min. on each side or until tender.
• Spoon vegetables onto platter; sprinkle with basil.

GRILLED SUMMER SQUASH AND ZUCCHINI

Steps:

• Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
• Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
• Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
• While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.

GRILLED SQUASH AND ZUCCHINI KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread vegetables alternately onto 8 skewers.
• Grill 10 min. or until crisp-tender, turning frequently and brushing generously with barbecue sauce.
• Serve with any remaining sauce.