Grilled Zucchini and Summer Squash

When grilled and tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy, providing an ideal companion for a hearty grilled steak. Try using tomato and egg plant slices with fish or chicken.

3 med zucchini and/or summer squash
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons coarse-grain mustard
1/4 teaspoon sugar

Trim squash and halve lengthwise, then toss with salt, pepper and 2 tbls oil in a large bowl. Oil grill rack, then grill vegetables directly over hottest part of coals or gas, turning once, until grill marks appear, about 6 mins total. Move vegetables off direct heat and grill covered until tender, about 4 mins more. Transfer to a platter.

While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tbsp oil in a small bowl. Pour evenly over vegetables on platter before serving.

Cook's note: If you aren't able to grill outdoors, squash can be cooked on a large ridged grill pan or skillet. Preheat the pan over moderatly high heat and oil it; cook the vegetables just until done, turning occasionally, about 8 to 10 mins total.

Makes 6 servings.
Gourmet | June 2007