Ingredients
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2 medium zucchini
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2 medium yellow squash
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3 tablespoons olive oil
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2 cloves garlic, minced
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Salt, to taste
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Black pepper, to taste
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1 teaspoon dried Italian herbs (optional)
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Fresh parsley, chopped (for garnish)
Instructions
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Preheat your grill to medium-high heat.
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Wash and dry the zucchini and squash. Slice them diagonally into ½-inch thick pieces.
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In a bowl, mix olive oil, minced garlic, salt, pepper, and Italian herbs if using.
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Add the sliced zucchini and squash to the bowl. Toss until well-coated with the marinade.
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Place the vegetables on the grill in a single layer.
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Cook for 3–5 minutes per side until grill marks appear and they are tender.
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Check that the slices are tender but firm. Avoid overcooking.
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Remove from the grill, garnish with fresh parsley, and serve hot.
Notes
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You may substitute dried Italian herbs with your favorite herb blend.
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Grilled bell peppers or eggplant slices can be added for variety.
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To cook without a grill, use a grill pan or roast in the oven.
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Serve immediately for best flavor, or store and reheat as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes