Best 11 Grilled Thai Marinated Summer Squash Recipes

MARINATED ZUCCHINI AND SUMMER SQUASH

Steps:

• Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
• Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

GRILLED SUMMER SQUASH

Steps:

• Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.

GRILLED THAI MARINATED SUMMER SQUASH

Steps:

• Place zucchini and squash in square baking dish 8 × 8 × 2 inches. Mix remaining ingredients; pour over vegetables. Cover and let stand at least 1 hour but no longer than 2 hours.
• Heat coals or gas grill. Remove vegetables from marinade; reserve marinade. Cover and grill vegetables 4 inches from medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until golden brown and tender.
• Cut each crosswise into 4 pieces. Toss with any remaining marinade.

GRILLED SUMMER SQUASH

Steps:

• Preheat Grill.
• Arrange veggies on a piece of aluminum foil large enought to form a packet.
• Sprinkle pepper, garlic powder,& salt over veggies.
• Slice butter into desired pieces and place on top of veggies.
• Drizzle with olive oil.
• Seal packet leaving enough room for veggies to steam.
• Place on grill for approximately 20 minutes or until veggies are soft and flip packet as necessary for even cooking.

GOLDEN SUMMER SQUASH

Steps:

• Place a large skillet over medium heat.
• After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.
• Add the onion and salt.
• Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.
• Transfer to a bowl and set aside.
• Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.
• Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.
• Toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.
• Toss in the garlic, and return the onions to the pan.
• Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.
• Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.
• NOTE: You can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.
• Peeling the squash is optional.

GRILLED & MARINATED SUMMER SQUASH

Steps:

• In a container that is long enough to hold squash slices, mix water, tamari, sugar and ginger to make a marinade and set aside.
• Brush some olive oil on one side the squash slices.
• Grill the squash slices with the oiled side down for a few minutes. Brush the top side of squash slices as well.
• When the bottom side is done, flip the squash slices and grill the other side.
• Transfer the squash slices to the marinade and set aside at room temperature or in the refrigerator while you grill the other food or prepare other dishes.
• Infuse love and serve!

GRILLED THAI MARINATED SUMMER SQUASH

Steps:

• Place zucchini and squash in square baking dish 8x8x2 inches. Mix remaining ingredients pour over vegetables. Cover and let stand at least 1 hour but no longer than 2 hours. Heat coals or gas grill. Remove vegetables from marinade reserve marinade. Cover and grill vegetables 4 inches from medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until golden brown and tender. Cut each crosswise into 4 pieces. Toss with any remaining marinade.1 Serving: Calories 10 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 80mg Carbohydrate 3g (Dietary Fiber 1g) Protein 1g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH

Steps:

• Heat grill to medium. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Working in batches if necessary, lift vegetables from marinade, and grill, covered, turning once, until tender, 6 to 8 minutes. Reserve marinade. (To store, refrigerate vegetables and remaining marinade separately, up to 1 day.) Drizzle grilled vegetables with remaining marinade, and serve.

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH

Steps:

• 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 both of the squash diagonally into 1/4" thick slices.
• Spoon 3 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 13x9 glass baking dish, cover and marinate at room temperature for at least 3 hours.
• Can also be refrigerated for up to one day to marinate.
• Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes.
• Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade.
• Serve hot or at room temperature.

GRILLED SUMMER SQUASH (EASY!)

Steps:

• Preheat the grill w/all burners on high for 10 minutes (lid down).
• Wash the squash, pat down dry. Trim the tops and bottoms, then rub olive oil over them.
• Once the gill is hot, turn off the center burner, turn the other burners to medium. Put the whole squash over the center burner, close the lid and cook until easily pierced with the tip of a sharp knife/fork. Depending on the size of the squash, this will take approximately 12-20 minutes.
• Turn the squash as needed.
• Transfer the squash to a cutting board, slice, then toss with the parsley, salt and pepper.
• Enjoy!

GRILLED SUMMER SQUASH

Steps:

• In a large bowl, combine all ingredients. Divide between two double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Fold foil around vegetable mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foils carefully to allow steam to escape.