Grilled Squash with Green-Onion Vinaigrette

by Laura Donnelly — June 21, 2007

Yellow squash seems slightly sweeter than green zucchini. This could be part of a whole grilled vegetarian meal. Serve with grilled corn and a salad with mild goat cheese, warmed on the side of the barbecue.

Serves 6

1/2 cup olive oil
4 Tablespoons vegetable oil
2 Tablespoons red wine vinegar
1 teaspoon dijon mustard
1/3 cup minced scallions
1/4 cup minced parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
6 four- to five-inch-long yellow squashes, halved lengthwise
Olive oil for brushing

1. Whisk together oils, vinegar, mustard, scallions, parsley, salt, and pepper. Set aside.

2. Brush squash with olive oil. Put a few pinches of salt and pepper on cut sides. Place cut side down on grill 4 to 6 inches away from medium-hot coals. Cook 2 to 5 minutes until golden brown and lightly crisped. Cook on other side about 2 to 5 minutes more.

3. Serve warm or at room temperature with some of the vinaigrette drizzled over. Serve extra dressing on side.