As you are completing your menu for Independence Day tomorrow or any event that will likely involve grilling, keep in mind that grilling is not just for meat. My husband is a bit obsessed with grilling and smoking, so vegetables frequently make it to the grill. Squash is one of my favorite grilled vegetables. Well, really it is one of my favorite vegetables period, so grilled squash is a natural dish for us.
No matter what you are doing tomorrow, please have a fun and safe Independence Day!
- 6 medium to large straight necked squash
- 2 Tbsp olive oil
- 1 tsp onion powder
- salt and fresh cracked black pepper to taste
- Preheat the grill. If you are using charcoal, arrange for offset cooking by placing the coals on one side of the grill. If you are cooking on gas, start the burners on one side of the grill. You are going to place the squash on the side that has no direct heat.
- Wash and slice the stem and the end off the squash. Slice long ways, end to end, about 1/4 inch thick. Toss in the olive oil and lightly sprinkle the onion powder, salt and fresh cracked black pepper. Place the squash opposite the fire so that it cooks indirectly, after 4 minutes flip the squash and cook for another 5 minutes. Move over the flames/coals for about 2 minutes each side for grill marks. Serve immediately.