Get to Grillin': Squash

It's officially summer ya'll and I'd like to give a shout out to the yellow summer squash.  You are delicious all year but you are tastiest in the summer.  Because this lovely veggie is in season, you can find it abundantly wherever you shop for a really inexpensive price (but I'd start with your closest farmer's market).  Then get to grillin'.


INGREDIENTS:


Oil: Olive oil

Veggies:
Yellow squash cut in 1/2" slices
(enough to fill a quart size plastic bag)
1 small white onion

Marinade:
Juice of one large lemon
1 tbsp rosemary
1 tbsp garlic powder
1/4 tsp cayenne pepper
1 tsp ground oregano


Directions:
Slice squash in 1/2" slices and place in quart size plastic bag.  In a bowl, mix the in the marinade ingredients and then pour them over the squash in the bag.  Ideally you would like the squash to marinate at least an hour but if you don't have enough time then be sure to reserve some of the marinade for additional seasoning at the end.

Slice an onion in half and drizzle olive oil on the flat cut surface.  Place the flat cut surface on the grill at a medium heat and cook for 5-7 minutes.  Then remove the onion from the grill and place it in a quart size plastic bag.  Seal the bag at the top and allow the onion to "sweat" in the bag.











Next, place the marinated squash on skewers or in a grill basket.  Grill at a medium heat for 5 minutes turning occasionally.







Place the grilled squash in a bowl.  Slice onions and add them to the squash.  Those who did not have an opportunity to marinate the squash or those looking for an extra kick of flavor should drizzle some of the leftover marinade on top of the veggies (If you are not using fresh rosemary, you may want to strain the marinade before adding it to the prepared dish to avoid the tougher texture of dried rosemary).  Serve with a smile!