Tri-Color Summer Squash On The Grill
- 3 zucchini (8-10 inches)
- 3 yellow squash (8-10 inches)
- 3 pattypan squash (6-7 inches diameter. I prefer the white variety)
- 1/2 cup olive oil
- 1/2 teaspoon garlic powder
- 2 teaspoons italian seasoning
- salt and pepper
- grated parmesan cheese (optional)
- horseradish sauce (optional)
- Slice the squash lengthwise into slabs 1/2 to 3/4 inches thick.
- Mix olive oil with seasonings. Toss with squash slabs and let sit at least 10 minutes and up to several hours (refrigerated or in picnic cooler).
- Drain and reserve the marinade.
- Grill in batches over medium-high heat.
- Cook 3-5 minutes per side, brushing reserved marinade onto the top before turning. You want them to brown quickly without becoming mushy but you don't want them to scorch.
- Salt and pepper to taste.
- Pass grated parmesan and/or horseradish sauce (1 tsp to 1 tbs horseradish -- horseradish fades as it ages so how much depends on how long the jar has been open -- blended into 1/2 cup sour cream), at the table.
zucchini, yellow squash, diameter, olive oil, garlic powder, italian seasoning, salt, parmesan cheese, horseradish sauce
Taken from www.food.com/recipe/tri-color-summer-squash-on-the-grill-222171 (may not work)