Marinated and Grilled Zucchini and Summer Squash

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
salt and pepper
1/2 cup extra virgin olive oil
2 large zucchini
2 large yellow squash

 

Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl.    Season with salt and pepper and gradually whisk in the olive oil.

Slice the squash diagonally into 1/4″ thick slices.

Spoon 3-4 tablespoons of the marinade into a small bowl, cover and set aside.

Add all the squash to the remaining marinade in the large bowl and toss to coat.

Transfer the mixture to a 13×9 glass baking dish, cover and marinate at room   temperature for at least 3 hours.

The vegetables can also be refrigerated for up to one day to marinate.

Season squash with a little additional salt and pepper and grill until they are crisp tender and brown, about 8 minutes turning once.

Transfer squash to a serving platter and drizzle with the reserved marinade.  Serve hot, cold or at room temperature

 

 

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