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Barbecued Summer Squash

Yield: Serves 6. 3/4 cup per serving.



Serve this dish over rice or pasta for a summer treat that keeps the heat out of the kitchen.

1 zucchini, sliced into 1/2 inch rounds
1 yellow summer squash, sliced into 1/2 inch rounds
1 medium eggplant, sliced into 1/2 inch rounds

1 Tbsp olive oil
3 Tbsp balsamic vinegar
2 cloves garlic, crushed
ground black pepper to taste
1/4 cup chopped green onion

Combine the ingredients for the marinade in a large bowl and blend well. Add the vegetables to the marinade and mix together. Place on the barbecue turning regularly until golden brown on each side. Brush with extra marinade as necessary. When cooked, remove the squash slices from the barbecue and toss with any remaining dressing. Sprinkle with the chopped green onion and serve immediately.