Grilled Summer Squash with Fresh Herbs
If you’ve ever planted zucchini or summer squash, you know that at some point, you’ll wind up with more than you know what to do with. That’s the time to pull out this recipe. Grilled squash is delicious on its own—and when tossed with fresh herbs, tastes amazing. You’ll be grateful for that garden surplus!
- 3 lb. assorted summer squash, such as zucchini, yellow
summer squash and pattypan squash
- 2 Tbs. olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper, to taste
- 1/3 cup fresh herbs leaves, such as parsley, tarragon and mint,
larger leaves roughly torn
Prepare a medium-hot fire in a grill. Place a steel grill fry pan on the grill, cover the grill and preheat.
Cut the zucchini and summer squash crosswise on a sharp diagonal about 1/2 inch thick. Cut the pattypan squash in half crosswise. Place in a large bowl. Add the 2 Tbs. olive oil, season with salt and pepper and toss to coat.
Place the squash in the preheated fry pan, cover the grill and cook for 3 to 5 minutes. Uncover the grill, add the herb leaves and cook, tossing occasionally, until the squash are tender and nicely browned on all sides, 2 to 3 minutes more.
Transfer the squash to a platter and drizzle with a little olive oil. Serves 6 to 8.