Zucchini on the Grill

 

 

4
small yellow squash
4
small zucchini
2
tablespoons olive or vegetable oil
1
teaspoon lemon-pepper seasoning
1/2
teaspoon thyme

 

 

Remove both ends from the squash, wash.  Cut in half across the middle and slice each half into 5 or 6 pieces.  (Fingers of squash) The aim is to get a bit of skin on each piece which keeps the squash from getting mushy on the grill.  Toss the cut squash with the oil and sprinkle with the lemon pepper seasoning.  Crumble the thyme on top.  Toss to combine.  Heat a grill pan (flat sheet with holes) on a hot grill.  Place the squash on the grill pan and cook roughly 5 minutes, depending on the heat of your grill.  Once they start getting brown, toss to turn, brown again for a minute or two and remove to a serving bowl.  They will continue to soften a bit after being pulled from the grill. 

 

Serves 6. 

 

You can keep the 2 squashes separate rather than mix them together.