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Grilled Summer Squash with Mint Vinaigrette and Pine Nuts

Servings: 4 to 6

A fresh vinaigrette lends a bright contrast to the sweetness of summer squash (which gets extra caramelized from the heat of the grill). Serve with BBQ pork or grilled fish.


  • 2 to 3 lb. zucchini and yellow squash, trimmed and sliced lengthwise about 1/4 inch thick
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for the grill
  • 2 cloves garlic
  • 1 Tbs. finely grated lemon zest
  • 2 Tbs. fresh lemon juice
  • 5 Tbs. extra-virgin olive oil
  • 1/4 cup finely chopped fresh mint, more for garnish
  • 2 Tbs. toasted pine nuts

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 0
  • Sodium (mg): 290
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 2


  • Prepare a hot gas or charcoal grill fire.
  • Season the squash with 1 tsp. salt and 1/2 tsp. pepper. Oil the grill, then grill the squash, turning once, until tender and grill marks appear on both sides, about 15 minutes. Transfer to a medium bowl.
  • Meanwhile, smash the garlic with 1/4 tsp. salt to make a paste. Transfer to a small bowl, and add the lemon zest and 1/4 tsp. salt. Whisk in the lemon juice, and then slowly add the  oil, whisking until blended. Stir in the mint. Toss the squash with enough of the vinaigrette to coat well. Season to taste with salt and pepper, and arrange on a serving platter. Sprinkle with the pine nuts and additional chopped mint.


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Reviews (2 reviews)

  • user-3164399 | 09/02/2019

    This was great - had a friend who doesn’t like summer squash ask for this recipie because it was so good. We will make this again and again!

  • User avater
    rbhartman | 06/20/2019

    We loved this side dish but made a few minor adjustments. First we oiled the squash strips before lighting seasoning them with salt and pepper. Then we cooked them in a cast-iron grill pan because we had thunderstorms that evening. The total time was quicker than 15 minutes, but the dish turned out perfectly grilled and super-tasty!

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