Zucchini Summer Squash Tuscan Grilled Recipe 465

Steps:

• In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.

Steps:

• Heat grill to medium. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Working in batches if necessary, lift vegetables from marinade, and grill, covered, turning once, until tender, 6 to 8 minutes. Reserve marinade. (To store, refrigerate vegetables and remaining marinade separately, up to 1 day.) Drizzle grilled vegetables with remaining marinade, and serve.

Steps:

• 1. Make Marinade: combine garlic, herbs, chile flake, lemon juce and zest, and vinegar in a mixing bowl. Whisk in oil. 2. Place zucchini and squash into a lage resealable plastic bag, pour marinade over and seal. Allow to marinate at least 30 min, prefferably for a few hours. 3. Preheat grill to high. 4. Remove zucchini and squash from marinade and skewer. 5. Cut unpeeled onions in half and place on grill, turning occasionally. Allow to char on outside. Remove and place into a bowl, covered with plastic wrap to steam. 6. Grill skewers until tender, 5-6 minutes total, turning occasionally. 7. Peel and slice onions. Pull zucchini and squash off skewers, toss with onion, season with salt and pepper. Serve.