Grilled Zucchini and Yellow Squash with Champagne Vinaigrette
Grilled zucchini and yellow squash are the perfect summer side dish, bringing together fresh, vibrant flavors and a delicious champagne vinaigrette.
This recipe is simple, yet elegant, and pairs well with a wide variety of mains, from grilled meats to light salads. It’s an ideal addition to any barbecue or family gathering.
Here's how to make this irresistible vegetable dish that is bound to impress your guests and leave everyone asking for seconds.
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Ingredients You Need for This Recipe
- 2 medium zucchinis, sliced into ½-inch thick rounds
- 2 medium yellow squashes, sliced into ½-inch thick rounds
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and freshly cracked black pepper, to taste
- 1 tablespoon champagne vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1 teaspoon fresh thyme, chopped (optional for added flavor)
- 1 tablespoon honey (optional for a touch of sweetness)
- Parmesan cheese (optional for garnish)
Instructions for Make It Work
- 1. Prepare the vegetables:
Start by washing the zucchini and yellow squash thoroughly. Slice them into ½-inch rounds. It’s important to cut the squash into uniform pieces so that they cook evenly. If you can, opt for small to medium-sized zucchini as these tend to be more tender and flavorful. Larger zucchini often have a tougher texture and more seeds, which can make them less appealing for grilling. - 2. Season the squash:
Once sliced, place the zucchini and yellow squash into a large mixing bowl. Drizzle with olive oil and toss to coat each piece evenly. Season generously with salt and freshly cracked black pepper. For extra flavor, you can add a pinch of garlic powder or onion powder to the mix, although the fresh minced garlic in the vinaigrette will provide enough punch. - 3. Grill the squash:
Preheat your grill to medium-high heat (around 375–400°F). Once the grill is hot, place the seasoned squash slices directly on the grill grates. Grill the squash for about 2-3 minutes per side, until they are tender and develop nice grill marks. Be sure to turn them gently with tongs to avoid them breaking apart. The key to great grilled vegetables is to avoid overcooking; you want the squash to be tender, but still firm enough to hold its shape.
- 4. Make the champagne vinaigrette:
While the squash is grilling, prepare the vinaigrette. In a small bowl, whisk together the champagne vinegar, Dijon mustard, lemon juice, and minced garlic. The mustard and vinegar will provide a zesty tang, while the lemon juice adds a fresh brightness to the vinaigrette. Slowly drizzle in the olive oil, whisking continuously until the dressing emulsifies and becomes smooth. For a little sweetness, add honey—it will perfectly balance out the tartness of the vinegar and lemon. - 5. Assemble and serve:
Once the squash is grilled to perfection, remove it from the grill and arrange it on a serving platter. Drizzle the freshly made champagne vinaigrette over the warm vegetables. If you like, you can garnish the dish with freshly chopped thyme for a herby aroma, or even a light sprinkle of grated Parmesan cheese for added richness. This dish is best served warm or at room temperature. Serve immediately, or chill in the fridge and enjoy it cold as a refreshing salad.
Tips for the Perfect Grilled Squash
- Choosing the right squash: When selecting zucchini and yellow squash, choose small, firm vegetables with shiny skins. Avoid larger squash, as they tend to have a bitter taste and more seeds. The best squash for grilling will have a tender skin and a less fibrous texture.
- Grilling tips: If you’re worried about the squash sticking to the grill, you can brush the grill grates with olive oil before placing the vegetables on it. Alternatively, you can use a grill basket to prevent the squash from slipping through the grates.
- Don’t overcook: Overcooking squash can cause it to become mushy and lose its flavor. Keep an eye on it and remove it from the grill once it's tender but still holding its shape.
Variations to Try
- Add grilled herbs: If you want to kick up the flavor, try grilling herbs like rosemary, thyme, or oregano in a small foil packet. After grilling, chop them finely and sprinkle them over the squash for extra aroma.
- Try different vinegars: While champagne vinegar gives a delicate, mild flavor, you can also experiment with balsamic vinegar for a sweeter, richer taste.
- Mix in other vegetables: This recipe is versatile! Add other grilled vegetables like eggplant, bell peppers, or asparagus to the mix for a colorful vegetable medley.
Nutritional Benefits
This grilled zucchini and yellow squash dish is not only delicious, but also nutritious. Both zucchini and yellow squash are low in calories, rich in fiber, and packed with vitamins A and C, which support healthy skin and immune function.
Additionally, the olive oil and vinegar in the vinaigrette provide healthy fats and antioxidants that help promote heart health.
The combination of the grilled squash with the tangy champagne vinaigrette makes this dish a perfect choice for those seeking a healthy, light option to accompany a variety of meals.
Whether you’re grilling for a summer cookout or serving it as a quick, healthy side for a weeknight dinner, this dish will surely become a favorite.
You’ll Love This Dish
Not only is this recipe incredibly easy to make, but it’s also versatile and can be paired with virtually any main course. Whether you’re serving it at a barbecue, picnic, or family dinner, this dish brings a refreshing contrast to heavier, richer foods.
The lightness of the grilled squash, combined with the zesty champagne vinaigrette, makes it a crowd-pleaser that’s both delicious and healthy.
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Source: The Sanders Kitchen
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