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Grilled Squash with Mustard Vinaigrette
Grilled Squash with Mustard Vinaigrette Eileen Goltz | Pareve
30 minutes 20 minutes
10 minutes
4 to 6 servings

  • 6 medium yellow squash and/or green zucchini (3 lbs.)
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons coarse-grain mustard
  • ½ cup chopped red pepper
  • ¼ teaspoon sugar
  • ½ cup toasted slivered almonds

  1. Heat grill.
  2. Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 Tablespoons oil in a large bowl.
  3. 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.
  4. 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.
  5. Pour dressing evenly over vegetables and sprinkle with toasted almonds before serving.

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