Tri Color Summer Squash On The Grill Recipes

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GRILLED YELLOW SQUASH



Grilled Yellow Squash image

This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini.

Provided by Sarah Stephan

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 30m

Yield 8

Number Of Ingredients 4

4 medium yellow squash
½ cup extra virgin olive oil
2 cloves garlic, crushed
salt and pepper to taste

Steps:

  • Preheat the grill for medium heat.
  • Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
  • Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
  • Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 4.2 g, Fat 14.2 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 2 g, Sodium 2.1 mg

TRI-COLOR SUMMER SQUASH ON THE GRILL



Tri-Color Summer Squash on the Grill image

If you're on a diet that forbids fried squash and you miss it you have to try this. If you're not on a special diet you'll want to try it anyway because its delicious. I allow 1-2 squash per person depending on size. Don't worry about having too much because the leftovers are good chopped into green salads or pasta salads or with Italian dressing (try Recipe #213989 ), as a snack. White patty pan squash can be hard to find if you don't grow them yourself, but the taste will be just as good with only 2 colors. You could use whole, baby squash, but the sizes I suggest -- where the seeds have begun to develop but have not yet begun to harden -- have more flavor. Note -- prep time does not include marinating time.

Provided by 3KillerBs

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 zucchini (8-10 inches)
3 yellow squash (8-10 inches)
3 pattypan squash (6-7 inches diameter. I prefer the white variety)
1/2 cup olive oil
1/2 teaspoon garlic powder
2 teaspoons italian seasoning
salt and pepper
grated parmesan cheese (optional)
horseradish sauce (optional)

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.

Nutrition Facts : Calories 191.2, Fat 18.4, SaturatedFat 2.6, Sodium 20, Carbohydrate 6.7, Fiber 2.2, Sugar 3.5, Protein 2.4

GRILLED SUMMER SQUASH



Grilled Summer Squash image

Quick, grilled vegetables are a perfect summer side dish. Summer squash is simply grilled, tossed with lemon and herbs, and finished with a light shaving of ricotta salata cheese for a creamy, salty kick in this dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.

GRILLED SUMMER SQUASH



Grilled Summer Squash image

Grilling food in foil packets creates steam so food cooks in its own juices, which makes the contents flavorful and lower in fat. Best of all: no cleanup! -Lisa Finnegan, Forked River, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

2 medium yellow summer squash, sliced
2 medium sweet red peppers, sliced
1 large sweet onion, halved and sliced
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients. Divide between two double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Fold foil around vegetable mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foils carefully to allow steam to escape.

Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED DIJON SUMMER SQUASH



Grilled Dijon Summer Squash image

A niece gave this mustard-seasoned squash recipe to me. My husband, Doug, and our three grandchildren love the zesty flavor and slightly crunchy texture. The kabobs are perfect partners to any grilled meat and reheat easily.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons red wine vinegar
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 medium zucchini, cut into 1/2-inch slices
2 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onions, quartered
1 small sweet red pepper, cut into 2-inch pieces
1 small sweet yellow pepper, cut into 2-inch pieces
6 to 8 whole fresh mushrooms
6 cherry tomatoes

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mustard, garlic, salt and pepper. Place the vegetables in a shallow baking dish. Add marinade and toss to coat. Let stand for 15 minutes. Drain and discard marinade. , Arrange vegetables on a vegetable grill rack. Grill, covered, over medium heat for 10-12 minutes or until tender.

Nutrition Facts :

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