Recipe courtesy of Giada De Laurentiis
Total:
3 hr 23 min
Prep:
15 min
Inactive:
3 hr
Cook:
8 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Total:
3 hr 23 min
Prep:
15 min
Inactive:
3 hr
Cook:
8 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Total:
3 hr 23 min
Prep:
15 min
Inactive:
3 hr
Cook:
8 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Ingredients

  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
  • 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Directions

Watch how to make this recipe.

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.

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