Grilled Dijon Summer Squash Recipe

4.5 2 4
Grilled Dijon Summer Squash Recipe
Grilled Dijon Summer Squash Recipe photo by Taste of Home
Publisher Photo

Grilled Dijon Summer Squash Recipe

Read Reviews
4.5 2 4
Publisher Photo
A niece gave this mustard-seasoned squash recipe to me. My husband, Doug, and our three grandchildren love the zesty flavor and slightly crunchy texture. The kabobs are perfect partners to any grilled meat and reheat easily.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup olive or vegetable oil
  • 1/4 cup cider or red wine vinegar
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium zucchini, cut into 1/2-inch slices
  • 4 medium yellow squash, cut into 1/2-inch slices
  • 2 medium red onions, quartered
  • 1 large sweet red pepper, cut into 2-inch pieces
  • 1 large sweet yellow pepper, cut into 2-inch pieces
  • 12 to 16 whole fresh mushrooms
  • 12 cherry tomatoes

Directions

In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mustard, garlic, salt and pepper. Place the vegetables in a shallow baking dish. Add marinade and toss to coat. Let stand for 15 minutes. Drain and discard marinade; arrange vegetables on a vegetable grill rack. Grill, covered, over indirect heat for 10-12 minutes or until tender. Yield: 16-18 servings.
Originally published as Grilled Dijon Summer Squash in Country Woman September/October 2000, p31

  • 1/2 cup olive or vegetable oil
  • 1/4 cup cider or red wine vinegar
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium zucchini, cut into 1/2-inch slices
  • 4 medium yellow squash, cut into 1/2-inch slices
  • 2 medium red onions, quartered
  • 1 large sweet red pepper, cut into 2-inch pieces
  • 1 large sweet yellow pepper, cut into 2-inch pieces
  • 12 to 16 whole fresh mushrooms
  • 12 cherry tomatoes
  1. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mustard, garlic, salt and pepper. Place the vegetables in a shallow baking dish. Add marinade and toss to coat. Let stand for 15 minutes. Drain and discard marinade; arrange vegetables on a vegetable grill rack. Grill, covered, over indirect heat for 10-12 minutes or until tender. Yield: 16-18 servings.
Originally published as Grilled Dijon Summer Squash in Country Woman September/October 2000, p31

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MY REVIEW
becky66 User ID: 1915904 33167
Reviewed May. 27, 2013

"This a great summer grilling recipe - it complements any meat. I have made this in foil packets, including some of the marinade for cooking to give it extra flavor."

MY REVIEW
scrapo User ID: 2908723 81306
Reviewed Jul. 8, 2012

"excellent!"

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