Italian Grilled Squash (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 tablespoons white wine or rice wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 2 teaspoons chopped fresh thyme leaves 1 teaspoon dried oregano salt and black pepper 1/3 cup olive oil 3 large zucchini 3 large yellow squash

Instructions

In a bowl whisk together the vinegar, lemon juice, garlic,oregano and thyme.
Season with salt and pepper and gradually whisk in the olive oil.
Slice both of the squash diagonally into 1/4” thick slices. Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside. Add all the squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13x9 glass baking dish, cover and marinate at room temperature for at least 3 hours. Can also be refrigerated for up to one day to marinate. Season squash with a little additional salt and pepper and grill are crisp tender and brown, turning occasionally for about 8 minutes. Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade. Serve hot or at room temperature.

Serving Size

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