Tri Color Summer Squash On The Grill Recipes

TRI-COLOR SUMMER SQUASH ON THE GRILL

Steps:

• Slice the squash lengthwise into slabs 1/2 to 3/4 inches thick.
• Mix olive oil with seasonings. Toss with squash slabs and let sit at least 10 minutes and up to several hours (refrigerated or in picnic cooler).
• Drain and reserve the marinade.
• Grill in batches over medium-high heat.
• Cook 3-5 minutes per side, brushing reserved marinade onto the top before turning. You want them to brown quickly without becoming mushy but you don't want them to scorch.
• Salt and pepper to taste.
• Pass grated parmesan and/or horseradish sauce (1 tsp to 1 tbs horseradish -- horseradish fades as it ages so how much depends on how long the jar has been open -- blended into 1/2 cup sour cream), at the table.

GRILLED SUMMER SQUASH (EASY!)

Steps:

• Preheat the grill w/all burners on high for 10 minutes (lid down).
• Wash the squash, pat down dry. Trim the tops and bottoms, then rub olive oil over them.
• Once the gill is hot, turn off the center burner, turn the other burners to medium. Put the whole squash over the center burner, close the lid and cook until easily pierced with the tip of a sharp knife/fork. Depending on the size of the squash, this will take approximately 12-20 minutes.
• Turn the squash as needed.
• Transfer the squash to a cutting board, slice, then toss with the parsley, salt and pepper.
• Enjoy!

GRILLED SUMMER SQUASH

Steps:

• Preheat Grill.
• Arrange veggies on a piece of aluminum foil large enought to form a packet.
• Sprinkle pepper, garlic powder,& salt over veggies.
• Slice butter into desired pieces and place on top of veggies.
• Drizzle with olive oil.
• Seal packet leaving enough room for veggies to steam.
• Place on grill for approximately 20 minutes or until veggies are soft and flip packet as necessary for even cooking.