Welcome to the Roots Food Group blog! Today, we're celebrating summer's bounty with a recipe that brings out the best in seasonal vegetables: Grilled Marinated Zucchini and Summer Squash. This dish is delicious and a perfect way to use the summer harvest. Before we dive into the recipe, let's explore the history, benefits, and cultural significance of grilling these vibrant vegetables.
A Brief History of Grilling Vegetables
Grilling has ancient roots, dating back to the discovery of fire. Over the centuries, nearly every culture has adopted grilling for its simplicity and the unique flavor it imparts to food. Grilled vegetables became popular as a cooking method in various cuisines because they are quick, healthy, and flavorful. Zucchini and summer squash, staples of the Mediterranean diet, are particularly suited for grilling, highlighting their natural sweetness.
Health Benefits
Zucchini and summer squash are low in calories but high in essential nutrients like potassium, manganese, and antioxidants such as lutein and zeaxanthin, which are important for eye health. Grilling them preserves these nutrients and enhances their natural flavors without heavy sauces or seasonings.
Cultural Significance
In many cultures, particularly in Mediterranean regions, zucchini and squash are integral to the diet during the summer months. Grilling is a popular cooking method in these areas because it fits well with a lifestyle that values fresh, locally sourced ingredients, simplicity in cooking, and gathering with friends and family.
The Recipe
Ingredients
- 2 Tbsp. white wine vinegar
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. minced garlic
- 2 tsp. chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1 lb zucchini (about 3 large), trimmed and sliced diagonally about 1⁄4-inch thick
- 1 lb yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1⁄4-inch thick
Directions
Step 1: 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 Tbsp. 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 9x13-inch glass baking dish. Cover and marinate at room temperature for at least 3 hours, or cover and refrigerate for up to 1 day.
Step 2: 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.
Grilled Marinated Zucchini and Summer Squash is a perfect dish for summer gatherings, providing a healthy, vibrant addition to any meal. Whether hosting a backyard barbecue or just looking for a tasty way to enjoy summer's produce, this recipe will impress. Enjoy the flavors of summer with each bite!
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