Here’s how to grill squash and zucchini the easy way.
Frankly, I’m not much of a fan of these two veggies, but my wife loves them grilled and we had some vegetarians at the house this past weekend, so I made them.
I said this would be easy and it is. I used my Weber Performer with Kingsford charcoal for this.
Start by getting your charcoal lit in a chimney starter. After the coal is completely lit dump it out in a three zone configuration with the hottest coals farthest from you and no coals closest to you. Why? So you don’t have to reach across the hottest charcoal.
Close the lid and open all the vents. You want this baby hot.
Now let’s head inside to work with the veg.
The first time I grilled these for my wife I cut the pieces too small and thin so I ended up with mush. You need to cut them large enough to take the heat, unless you like them all mushy and nasty, that is.
Since the squash were relatively small, I just cut them in half length-wise right through what you’d call the stem. The zucchini got cut in half across, then length-wise so each veg was cut into eight pieces.
Put the veg in a bowl or Ziplock and pour some oil on them, I used EVOO, and shake to coat thoroughly.
Seasoning for me was simple, just salt and pepper, but you can be creative if you want. It’s grilling, so go for it!
Time to hit the grill.
I didn’t oil the grates because the veg was oiled. Just put the veg cut side down on the grates at about a 45* angle to the grate bars. After a minute or so you should have grate marks on the veg so turn them to lay on the cross hatch marks.
Don’t leave your post because these can burn very quickly. After you get the crossing marks turn the veg, skin side down and move to some indirect heat.
Once the veg is heated through you’re done. Pull it, put it on a platter and let it come to room temperature before serving. We offered it with Kamato White Vegetable Sauce and it was a hit.