Happy Boy Recipes

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    Squash on the Grill

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Grilled Summer Squash

Grilling Ideas and A Marinade to Boot

Total Time: 30 Min Servings: 6-8


Posted by Tent

A few years ago I returned from a month-long trip to Australia to discover the housing I had been counting on had fallen through last minute. I decided to live in my van in San Francisco for a few months. I would park up in the Eureka hills,  and actually enjoyed the experience, especially after sharing noisy hostel-rooms for so long. The one thing I really missed, however, was cooking, so my solution was to buy a $20 propane grill from home depot. One night, tucked away on a cul-de-sac with a million dollar view of the SF skyline, my friend and Jade and I grilled squash on the sidewalk. I supplied the luxury accommodations and she supplied the squash, fresh from Noe Valley Market. I think we had one fork between us that I miraculously found somewhere in my van and some tin foil to eat off of, but it was some of the tastiest BBQ ever. Here is her secret marinade recipe.

INGREDIENTS
Enough Marinade for about 3 lbs of sliced summer squash
3/4 Cup Olive Oil
1/2 Cup Red Wine Vinegar
Juice of 1 lemon
1 clove pressed garlic
2 tsp thyme
2 tsp marjoram
2 tsp dijon mustard
1 tsp salt
1 tsp pepper

Optional Splashes
balsamic vinegar {for more tang}
tamari, soy sauce, or teriyaki sauce and ginger {for a more "asian inspired" marinade}
Worsteschire Sauce {for more traditional old-fashioned-american-grilly-ness}
Butter {make it buttery}
Red Chili Flakes or Honey {for spicy or sweet}

{I tend to add all of these sometimes, but I also tend to be a bit "excessive" as does my cooking}

PREPARATION
This dish has super easy prep - slice squash up into 1cm thick slices or slightly thicker spears. Whatever you want, really, just as long as it's big enough to grab onto with tongs and not fall through the slats in the grill, never to be eaten again.

Combine the rest of the ingredients in a big jar. Whisk. Wallah, you have marinade. Is that how you spell wallah? Nevermind. Marinate squash for at least an hour - the longer the better, up to a day. Then the vinegar starts to pickle the squash and it gets a little weird. Grilled pickles are another recipe that I am currently perfecting.

Grill over medium heat, about 3-4 minutes per side. Brush on extra marinade while grilling and even after for some added flavor - the amazing thing about grilling veggies is you don't need to worry about raw meat juice in the marinade and you can re-use it. This marinade is also great on sliced onions, peppers and even slabs of heirloom tomato {just keep an eye on em, they cook much faster over the fire}.

Salt a bit at the end, and enjoy, hopefully still steaming.