Marinated Zucchini and Summer Squash

Name: Marinated Zucchini and Summer Squash
Ingredients: 2 tablespoons white wine vinegar; 2 tablespoons fresh lemon juice; 1 tablespoon minced garlic; 2 teaspoons chopped fresh thyme leaves; Salt and freshly ground black pepper; 1/3 cup extra-virgin olive oil; 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick; 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

8 ingredients

12 steps

Ingredients

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Directions

1

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend.
2

Season with salt and pepper.
3

Gradually whisk in the oil.
4

Spoon 3 tablespoons of the marinade into a small bowl.
5

Cover and set aside.
6

Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat.
7

Transfer the mixture to a 13 by 9 by 2-inch glass baking dish.
8

Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
9

Prepare the barbecue for medium-high heat.
10

Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes.
11

Transfer the vegetables to a platter.
12

Drizzle with the reserved marinade and serve hot or at room temperature.