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Grilled Squash With Mustard Vinegrette
Grilled Squash With Mustard Vinegrette Eileen Goltz | Pareve

makes 4-6 servings

6 medium yellow squash and/or green zucchini (3 pounds)

3/4 teaspoon salt

1/2 teaspoon black pepper

1/4 cup olive oil

2 tablespoons fresh lemon juice

2 teaspoons coarse-grain mustard

1/2 cup chopped red pepper

1/2 cup toasted slivered almonds

1/4 teaspoon sugar


Heat grill. Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl. Oil the grill rack, then grill until grill marks appear, about 6 minutes. Move vegetables to cooler area of grill for about 4 minutes more. Transfer to a platter. While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Add the chopped red peppers. Mix to coat. Pour dressing evenly over vegetables and sprinkle with toasted almonds before serving. Serves 4 to 6.