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
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.