2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
salt and pepper
1/2 cup extra virgin olive oil
2 large zucchini
2 large yellow squash
Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl. Season with salt and pepper and gradually whisk in the olive oil.
Slice the squash diagonally into 1/4″ thick slices.
Spoon 3-4 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 13×9 glass baking dish, cover and marinate at room temperature for at least 3 hours.
The vegetables can also be refrigerated for up to one day to marinate.
Season squash with a little additional salt and pepper and grill until they are crisp tender and brown, about 8 minutes turning once.
Transfer squash to a serving platter and drizzle with the reserved marinade. Serve hot, cold or at room temperature
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