Grilled squash is one of those simple yet amazing foods—and it’s even a vegetable!
I grew up eating a lot of fried zucchini, and later we grilled round slices sometimes, but when friends of ours served us grilled squash, sliced into strips along the grain, I was hooked!
- You can grill any size zucchini or yellow squash, but smaller ones are better. First, split the squash lengthwise into quarters, leaving the skin on.
- Next, toss them in oil and your favorite seasoning.
- Grill them over direct heat until they are soft. You can taste one or poke it with a fork to see if it’s soft enough for you. I like to flip them a time or two while they are cooking to put grill marks on both the fleshy sides. Over high heat on my infrared gas grill, it takes less than ten minutes.
These are a fun side to grill with steaks and burgers.
How do you like your squash? Leave a comment to share your tips and tricks for adding grilled vegetables to your barbecue meals!
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This recipe first appeared in Issue 38 of StoryQue magazine.
