Can I make this recipe without a grill?

Absolutely! You can achieve similar results using a grill pan on your stovetop. Alternatively, roast the vegetables in a 425°F oven for about 15-20 minutes, turning halfway through, until they're tender and slightly caramelized.

What can I substitute for champagne vinegar?

White wine vinegar makes a great substitute. You could also use rice vinegar for a milder flavor or even a splash of white balsamic for something a bit sweeter.

How do I pick the best summer squash at the market?

Look for squash that feels firm and heavy for its size with smooth, shiny skin. Smaller to medium-sized squash tend to have better flavor and fewer seeds than very large ones. Avoid any with soft spots or wrinkled skin.

Can I prepare this dish in advance for a party?

Yes! Grill the vegetables up to a few hours ahead, but wait to add the feta, herbs, and dressing until just before serving. This keeps everything fresh and prevents the herbs from wilting.

Grilled Summer Squash Recipe

Description

This Grilled Summer Squash recipe features zucchini, yellow squash, patty pan squash, and red onion all grilled to perfection and served with a tangy lemon champagne vinaigrette, topped with creamy feta, fresh mint, and basil. It’s a vibrant, healthy, and delicious summer dish, perfect as a light main or a flavorful side.

Ingredients

Units Scale

Vegetables

2 medium zucchini, cut in half lengthwise
2 medium yellow squash, cut in half lengthwise
8 patty pan squash, cut in half
1 red onion, cut into 8 wedges

For Grilling

2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper

Toppings

1 sheet Feta cheese
Fresh mint (for garnish)
Fresh basil (for garnish)

Lemon Champagne Vinaigrette

1 lemon, juiced
2 tablespoons champagne vinegar
1/3 cup olive oil
2 cloves garlic, finely chopped
1 shallot, finely chopped
Kosher salt, to taste
Freshly cracked black pepper, to taste

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Instructions

Preheat the Grill: Preheat a grill over medium-high heat until hot and ready for cooking.
Toss Vegetables: In a bowl, combine the zucchini, yellow squash, patty pan squash, and red onion with 2 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss well to coat all vegetables evenly.
Grill the Vegetables: Arrange the prepared vegetables in a single layer on the grill. Grill for about 5 minutes total, turning halfway through, until grill marks appear and the squash is tender yet still bright.
Prepare the Vinaigrette: While vegetables are grilling, whisk together the lemon juice, champagne vinegar, ⅓ cup olive oil, finely chopped garlic and shallot. Season with salt and pepper to taste.
Assemble the Dish: Transfer grilled vegetables to a serving platter. Slice zucchini and yellow squash into 1-inch pieces. Crumble feta cheese on top.
Garnish and Serve: Sprinkle with fresh mint and basil leaves, then drizzle with the lemon champagne vinaigrette. Adjust seasoning with additional salt and pepper as needed. Serve immediately.

Notes

Use other summer squash varieties if desired.
Vinaigrette can be made in advance and refrigerated.
For a vegan version, omit feta or use vegan cheese.
Best eaten fresh, but leftovers can be refrigerated and enjoyed cold or at room temperature.

Nutrition

Serving Size: 1/4 of recipe
Calories: 190
Sugar: 6g
Sodium: 670mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 3g
Protein: 5g
Cholesterol: 15mg