Simply Grilled Summer Veggies

For this dish, sliced zucchini and yellow squash are tossed with a simple combination of olive oil, balsamic vinegar, oregano, salt and pepper. After grilling, the vegetables are dressed with the reserved marinade for an added boost of flavor. The results were terrific. The extreme heat of the grill intensified the mild flavor the vegetables and caramelized the balsamic vinegar.

YIELD: 4 servings.



  • 4 medium zucchini (about 2 pounds total) sliced lengthwise about 1/4 inch thick
  • 4 medium yellow squash (about 2 pounds total) sliced lengthwise1/4 inch thick
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon dried oregano
  • Coarse salt and ground pepper


Heat grill to medium. In a large bowl, gently toss zucchini, yellow 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 one day.) Drizzle grilled vegetables with remaining marinade and serve.


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