Grilled Zucchini and Yellow Squash with Champagne Vinaigrette

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Grilled Zucchini and Yellow Squash with Champagne Vinaigrette

When summer rolls around and the farmer's market is full of zucchini and yellow squash, there's only one solution: grilling!

Grilled butternut squash is one of the easiest side dishes to make.

In this recipe, I level and combine butternut squash with flavorful feta leaves, a simple garlic vinaigrette, then add some fresh basil and mint to serve.

The dish hits all the right notes: salty, grassy, and a little sweet. It's a 20 minute sleeper hit!

What to look for when buying pumpkin

Whether you're buying your squash and zucchini at the grocery store or the farmer's market, there are a few things to keep in mind.

You should look for pumpkins that are small to medium in size; larger gourds tend to have bitter seeds and more fibrous skin.

Also, look for pumpkins without puncture marks, as they tend to go bad faster.

What Kind of Feta Should You Use?

Buy the feta blocks that come in brine instead of already crumbled; It makes a big difference.

Salted feta will be moister and more flavorful, while previously crumbled feta may be dry and hard.

We promise it's worth the extra seconds it takes to cut or shred it yourself!

Favorite way to reuse leftovers

We recommend making a double batch of this recipe and reusing it throughout the week! It's a great addition to a lunch quesadilla or simple pasta dinner.

Ingredients

For the pumpkin

2 tablespoons of olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 medium zucchini, cut in half lengthwise
3 medium yellow squashes, cut in half lengthwise

For the vinaigrette

1 lemon, squeezed
2 teaspoons champagne vinegar
1/3 cup extra virgin olive oil
2 garlic cloves, finely minced
1 shallot, finely chopped
kosher salt, to taste
Freshly ground black pepper, to taste

To decorate

8 ounces feta cheese
fresh mint leaves
fresh basil leaves

Method

Preheat a charcoal or gas grill to 400 to 425°F

Season the zucchini and squash:

In a large bowl, combine the olive oil, salt, black pepper, zucchini, and yellow squash. Mix well to coat.

Roast the zucchini and squash:

Arrange the squash in a single layer on the grill and grill for 8 to 10 minutes, flipping halfway through with tongs.

When grill marks appear on both sides and the squash is cooked, remove it from the grill. (Cut zucchini and yellow squash into 1-inch pieces, if desired.)

Transfer to a serving plate.

Make the vinaigrette:

While we roast the vegetables, we make the vinaigrette.

In a small jar with a lid, add the lemon juice, champagne vinegar, olive oil, garlic, shallots, salt, and black pepper to taste.

Close the jar and shake vigorously until the vinaigrette is well combined, about 30 seconds.

Set aside until ready to use.

Decorate and serve:

Crumble the feta block on top of the roasted zucchini and yellow squash.

Garnish with fresh mint and basil leaves and drizzle with the vinaigrette.

Season with more salt and pepper as needed and serve immediately.

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