Grilled Dijon Summer Squash
Source: New Mexico Department of Health
Topics: Recipes for Your Family, Lunch, Vegetarian, Dinner Side Dishes
Topics: Recipes for Your Family, Lunch, Vegetarian, Dinner Side Dishes
Ingredients
- ½ cup olive or vegetable oil
- ¼ cup cider vinegar or red wine vinegar
- 1 Tbsp minced fresh oregano or 1 tsp dried oregano
- 1 Tbsp Dijon mustard
- 2 garlic cloves, minced
- ½ tsp salt
- ¼ tsp pepper
- 4 medium zucchini, cut into 1/2-inch slices
- 4 medium yellow squash, cut into ½-inch slices
- 2 medium red onions, quartered
- 1 large sweet red pepper, cut into 2-inch pieces
- 1 large sweet yellow pepper, cut into 2-inch pieces
- 12 to 16 whole fresh mushrooms
- 12 cherry tomatoes
Directions
- In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mustard, garlic, salt and pepper.
- Place the vegetables in shallow baking dish.
- Add marinade and toss to coat.
- Let stand for 15 minutes.
- Drain and discard marinade; arrange vegetables on a vegetable grill rack.
- Grill, covered, over indirect heat for 10-12 minutes or until tender.
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