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How to Make Grilled Zucchini and Summer Squash. Leave room on the outdoor grill for some zucchini
and squash, two vegetables that make a nice accompaniment to whatever you're cooking up.
You will need A grill A steel brush A clean cloth Vegetable oil Zucchini Squash A vegetable
peeler A pastry brush A fork A grill basket (optional) and metal skewers (optional). Step
1. Clean the grill. For a charcoal grill, light some coals; with a gas grill, set it
on high and close the lid. After about 20 minutes, let the grill cool. Then scrape off
the burnt-on bits with a steel brush, and end by wiping down the grill with a clean
cloth soaked in vegetable oil. Step 2. Heat a gas or electric grill to medium. If it's
a charcoal grill, wait until the coals are ash-colored. Step 3. Rinse the zucchini and
squash, peel them, cut them in half lengthwise, and remove the seeds. Brush generously on
both sides with vegetable oil and salt to taste. Another option is to cut the vegetables
into chunks and put them in a grill basket or stick them on metal skewers for kebabs.
Step 4. Grill the halves or chunks for two to three minutes per side, turning once. Test
for doneness by piercing with a fork; if the tines go in easily, you're good to go. Did
you know In England and France, a zucchini is called a courgette.