Vegetables and the grill are a match made in heaven. And although grilled summer squash isn’t going to win any beauty awards, from a taste standpoint, it rocks! With a few very simple techniques, you can use this recipe for all your grill-worthy vegetables.
If you follow my blog, you know I like to keep things fresh and simple. This recipe is ALL about that. Just toss sliced summer squash with crushed garlic, Italian herbs, olive oil, salt and pepper. Easy!
Then grab your handy dandy grill pan if you have one. If you don’t, you need one! This round, non stick grill skillet is available at Bed, Bath & Beyond for a mere $7.99 and worth every penny many times over.
DON’T SKIP THIS NEXT STEP! –>Once you get that beautiful smokey char on your squash, remove and throw it right back into that bowl with the marinade to soak up a little additional garlic and herbs. Flavor intensified and no worries about cross contamination. Then immediately sprinkle with Parm cheese to melt. Just a little.
Once you’ve mastered this basic technique, I encourage you to try this with other vegetables as well. Peppers, eggplant, mushrooms and asparagus and onion wedges are at the top of my grilled veggie list. And don’t rule out those cool weather vegetables that often get overlooked in the summer, such as cauliflower and Brussels sprouts. Both delish on the grill. 100% awesome and good for you, too!
Until next time, eat well, be well and love lots.
Grilled Parmesan Summer Squash
- 2 medium summer squash (zucchini, yellow, pattypan, etc.), sliced into 1/3-inch slices
- 1 tsp Italian Herb Seasoning (preferably salt free)
- 2 cloves fresh garlic, crushed
- 2 TBS olive oil
- Coarse salt and pepper
- 3 TBS shredded or grated Parmesan Cheese (see Note 1>)
Toss squash with Italian Seasoning, garlic, olive oil and salt and pepper to taste. Let sit at room temperature for approximately 30 minutes, or while grill is heating up.
Place grill pan over high heat (see Note 2>) and place slices in a single layer. DO NOT CLEAN OUT THE BOWL!
Cover and let cook on one side for about 4-5 minutes or until just starting to brown. Flip and continue cooking for about another 3 minutes. Remove if sufficiently browned or continue cooking and flipping until nicely browned and slightly soft. Return squash to marinade bowl and toss. Immediately sprinkle with Parmesan cheese and let sit until slightly melted.
NOTE 1> You can substitute Romano or a Parmesan/Romano blend, or for a different flavor profile, try crumbled feta or even goat cheese.
NOTE 2> Both charcoal and gas grills work well for vegetables. If you don’t have access to either a sturdy indoor grill pan will yield similar results!