Grilled squash and zucchini with dijon marinade is a quick, savory dish bursting with flavor. This healthy recipe is perfect for busy weeknights and appeals to the whole family. With its vibrant colors and fresh taste, it’s a delightful addition to any meal!
Table of Contents
The Best Grilled Squash and Zucchini with Dijon Marinade
Why This Grilled Squash and Zucchini Recipe Works
This grilled squash and zucchini recipe stands out because of its simple yet flavorful dijon marinade. The combination of Dijon mustard, garlic, and herbs creates an irresistible tangy essence that elevates the natural sweetness of the vegetables. Plus, grilling brings out a smoky flavor and delightful char, making every bite a treat.
Perfecting the Dijon Marinade for Vegetables
The dijon marinade is the star of this dish. It beautifully balances the rich olive oil with a hint of spice and herb. Whisking together ingredients like minced garlic and thyme allows the flavors to meld, creating a sauce that coats the veggies perfectly. This marinade not only enhances the taste but also helps tenderize the squash and zucchini.
Ingredients for Grilled Zucchini and Squash
Key Vegetable Choices
For this recipe, choose 2 medium zucchini and 2 medium yellow squash. Both varieties have a mild flavor and a tender texture that grill beautifully. Keeping the skin on adds nutrients and helps maintain their structure while cooking.
Marinade Components and Substitutions
Gather the following ingredients for the marinade: ¼ cup extra-virgin olive oil, 1 tablespoon Dijon mustard, 1 teaspoon minced garlic, 1 teaspoon dried thyme, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon crushed red pepper flakes. If you have dietary preferences, you can substitute brown mustard for Dijon or use fresh thyme instead of dried.
How to Prepare Zucchini and Squash for Grilling
Optimal Cutting Techniques for the Grill
Slice the zucchini and yellow squash lengthwise into pieces that are ¼ to ½ inch thick. This size ensures even cooking and makes flipping them on the grill easier. While rounds are an option, they often require a grill basket to prevent slipping through the grates.
Marinating for Maximum Flavor
After cutting your vegetables, place them in a large bowl. Pour the prepared marinade over the sliced veggies and toss gently, ensuring they’re all coated. Let them marinate for about 15 minutes while the grill heats up, allowing the flavors to penetrate the squash and zucchini.
Grilling Your Zucchini and Squash to Perfection
Grill Preparation and Temperature
Preheat your gas or charcoal grill to medium heat, about 400-450°F. This temperature is ideal for achieving a great char without steaming the vegetables. If you’re using a grill pan, preheat it for 8-10 minutes for the best results.
Grilling Technique for Even Cooking
Place the marinated vegetable slices on the grill in a single layer, positioning them perpendicular to the grates. This technique helps prevent them from slipping through. Grill for 2 to 3 minutes per side while keeping the lid open. This allows for great charring and prevents steaming, ensuring each slice remains crisp and flavorful.
Delicious Variations and Serving Suggestions
Flavor Twists: Blackened, Italian, Chimichurri, and Moroccan
Experiment with different flavors by trying variations. For a blackened twist, substitute Cajun seasoning for the thyme. If you’re craving Italian, use an Italian seasoning blend and top with grated parmesan. You can also use homemade chimichurri as the marinade or incorporate harissa for a Moroccan flair. Each variation brings a unique taste to this versatile dish.
Serving Ideas and Pairings
Serve your grilled squash and zucchini with fresh herbs, a drizzle of lemon juice, or even crumbled feta for an added punch. Pair them with roasted red pepper crema or honey mustard for an extra touch of flavor. They make a perfect side dish alongside grilled meats or as a stand-alone vegetarian delight.
Expert Tips for Grilling Squash and Zucchini
Avoiding Common Grilling Mistakes
To avoid common mistakes, ensure you cut the vegetables evenly and do not close the grill lid while cooking. This prevents them from steaming and helps achieve the perfect char. Remember to save the excess marinade to drizzle over the grilled veggies for added flavor.
Storage and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a pan over low heat or use a microwave for quick warming without losing texture.
Related Recipes to try
- Spring Beet Salad
- Asparagus Tomato Feta Salad
- Blueberry Watermelon Feta Mint Salad
- Quinoa Salad
- Spring Roll Salad
- Southwest Quinoa Grilled Corn Salad
FAQs
What ingredients do I need for grilled squash and zucchini with dijon marinade?
You will need 2 medium zucchini, 2 medium yellow squash, ¼ cup extra-virgin olive oil, 1 Tablespoon Dijon mustard, 1 teaspoon minced garlic, 1 teaspoon dried thyme, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon crushed red pepper flakes.
How do I make grilled squash and zucchini with dijon marinade step by step?
Start by slicing the zucchini and squash. Then, whisk together the marinade ingredients and toss with the vegetables. Allow to marinate for 15 minutes before grilling for 2-3 minutes on each side.
Can I make grilled squash and zucchini with dijon marinade ahead of time?
Yes, you can marinate the vegetables a few hours in advance and grill them just before serving for the best flavor.
How should I store leftover grilled squash and zucchini with dijon marinade?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a pan or microwave before serving.
Conclusion
Grilled squash and zucchini with dijon marinade is not only simple to prepare but also packed with flavor. For more delicious recipes, explore our collection on Pinterest. You’ll find plenty of inspiration to make every meal special!
Grilled Squash and Zucchini with Dijon Marinade: A Flavorful Delight
Equipment
- Gas or charcoal grill
- grill pan
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- ¼ cup extra-virgin olive oil
- 1 Tablespoon Dijon mustard
- 1 teaspoon garlic, finely minced
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
Instructions
- Slice zucchini and yellow squash lengthwise into ¼ to ½ inch thick pieces.
- Whisk together olive oil, Dijon mustard, minced garlic, dried thyme, salt, black pepper, and red pepper flakes to create the marinade.
- Toss the sliced vegetables with the marinade in a large bowl and let them marinate for about 15 minutes while you preheat the grill.
- Preheat a gas or charcoal grill to medium heat (400-450°F).
- Shake excess marinade off the vegetable slices and place them on the grill in a single layer, perpendicular to the grates.
- Grill for 2 to 3 minutes per side with the lid open to ensure proper charring and prevent steaming.
- Transfer the grilled vegetables to a platter, drizzle with any reserved marinade, and season with additional salt to taste.
Notes
- For best results, cut vegetables into slices and cook them unpeeled. Place slices perpendicular to the grill grates and keep the grill lid open during cooking.
- Do not discard the excess marinade; save it to drizzle over the grilled vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Variations
- For a blackened flavor, use Cajun seasoning instead of thyme. For an Italian twist, use Italian seasoning and top with parmesan cheese.
- Try a Moroccan variation by using harissa paste instead of mustard and topping with onions and tomatoes, or use homemade chimichurri as the marinade for a vibrant green sauce.
Serving Suggestions
- Pair the grilled vegetables with fresh herbs, a squeeze of lemon juice, or crumbled feta or goat cheese.
- Serve with roasted red pepper crema, honey mustard, or basil pesto for added flavor.