top of page

Marinated Courgette and Summer Squash

Prep Time:


Cook Time:


6 Servings


About the Recipe


  • 2 tablespoons white wine vinegar

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon minced garlic

  • 2 teaspoons chopped fresh thyme leaves

  • Salt and freshly ground black pepper

  • 1/3 cup extra-virgin olive oil

  • 1 pound courgettes (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

  • 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick


Step 1

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Step 2

Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.


bottom of page