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Grilled Summer Squash with Fresh Mint Vinaigrette

If you have ever planted zucchini or summer squash, you know that at some point you are going to end up with more squashes than you know what to do with. That’s the time to pull out this recipe. Grilled summer squashes are splendid on their own, of course. But top them with this simple mint vinaigrette and you won’t mind that garden surplus.


  • 4 zucchini, about 1 1/2 lb. total
  • 4 yellow summer squashes, about 1 1/2 lb. total
  • Olive oil for drizzling, plus 2 Tbs.
  • 2 Tbs. rice vinegar
  • 1/2 cup chopped fresh mint
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. sesame seeds, toasted


Prepare a medium fire in a grill. Brush and oil the grill grate.

Cut the zucchini and summer squashes crosswise on a sharp diagonal about 1/2 inch thick. Drizzle with olive oil and toss to coat evenly.

Place the zucchini and squashes on the grill directly over the heat. Cook, turning once, until nicely grill-marked on all sides, about 2 minutes per side.

Transfer the zucchini and squashes to a large bowl. Add the 2 Tbs. olive oil, the vinegar and mint and toss to coat evenly. Season with salt and pepper. Sprinkle with the sesame seeds and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Grill Master, by Fred Thompson (Weldon Owen, 2011).