Grilled zucchini and summer squash are a big favorite of my wife and I when I'm grilling just about anything -- steaks, chops, chicken chunks, etc. I do this so often I sort of take it for granted and I've never taken any pictures of the squash, but here's my approach
Wash and cut the ends off a mix of green zucchinis and yellow summer squashes (about three each for two hungry people). Slice into approximately 1 inch thick pieces. Toss into a one-gallon plastic freezer bag, then add:
1/2 Cup Extra Virgin Olive Oil
1 Tbsp Freshly Ground Black Pepper
2 Tbsp Chopped Garlic
3 Tbsp Italian Seasoning (Tones or McCormick are my favorites)
Shake, rattle, and roll the bag until your arms get tired and you have to quit and seek sustenance or an adult beverage -- this evenly distributes the spices and the oil makes them stick to the squash. You can do this an hour to two before your cook if you'd like.
On a grill fired up to searing temperature (450 plus range) place the squash slices on the grids using long tongs. If you have GrillGrates on your machine you're going to get some beautiful marks. You'll get some, even if you don't. Grill the slices until they just begin to soften to the touch and then turn over and grill the other side. They're done when the pieces are semi-soft. If you overcook them, they'll go limp and kind of mushy, but still taste okay (practice makes perfect)
Lightly salt the bits once their off the grill, then enjoy!
Hub
