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Italian Grilled Squash

Eileen Goltz | Pareve

Ingredients

2 tablespoons white wine or rice wine vinegar

2 tablespoons fresh lemon juice

1 tablespoon minced garlic

2 teaspoons chopped fresh thyme leaves

1 teaspoon dried oregano

salt and black pepper

1/3 cup olive oil

3 large zucchini

3 large yellow squash



Instructions

In a bowl whisk together the vinegar, lemon juice, garlic,oregano and thyme.

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 13×9 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 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.