Grilled Summer Squash And Zucchini

1. 1

   Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).

2. 2

   Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.

3. 3

   Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.

4. 4

   While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.