I simply love grilled zucchini and squash, and I wish I could say I used some from our garden, but I only have a small potted herb and lettuce garden. The good news is I used fresh tarragon and basil from it for this recipe. Two types of vinegar add a nice tang to this. If you don’t have either of those vinegars, you could sub any type of wine or cider vinegar, I’m sure. Same for the herbs — oregano, rosemary, thyme… —anotherfoodieblogger
Juice of one lemon
rice wine vinegar
fresh tarragon leaves, minced
fresh basil leaves, minced
Ground black pepper, to taste
Shredded parmesan cheese, to taste
3 or 4
Zucchini and/or Squash
In This Recipe
In a large glass or rubber flat dish, whisk all the ingredients except the vegetables and cheese until well blended.
Slice the zucchini and squash lengthwise into even strips and place in the dish with the marinade, using a basting brush to coat well. Grind extra black pepper over all to taste.
Cover and let marinate at room temperature for two to four hours.
Heat the grill to high heat, and cook about 15 minutes, turning once halfway through.
Add the shredded Parmesan cheese in the last few minutes of cooking. You can reserve the marinade to drizzle over the squash when serving, for extra flavor.