2 Tablespoons white or red wine vinegar
2 Tablespoons extra-virgin olive oil
2 Tablespoons chopped fresh oregano or thyme or 1/2 teapoon dried oregano or thyme, crushed
1 teaspoon finely shredded lemon peel
1/4 teaspoon Kosher salt
1/4 to 1/2 crushed red pepper flakes
3 green onions, trimmed
1 medium zucchini, quartered lengthwise
1 medium yellow summer squash, quartered lengthwise
In a small bowl stir together vinegar, oil, oregano, lemon peel, Kosher salt, and crushed red pepper. Brush green onions, zucchini and summer squash with some of the vinegar mixture.For a charcoaled grill, place vegetables on the rack of an uncovered grill directly over medium coals. Grill until crisp-tender; turning occasionally. Allow 3 to 4 minutes for green onions and 5 to 6 minutes for ziccunin and summer squash.
I do mine in a grill pan on the stove.
Cut grilled vegetables in bite sized pieaces; transfer to a serving bowl. Toss with remaining vinegar mixture. Serve warm.
- Per Serving
- Total Fat
- 5 g (1 g Sat.)
- 0 mg
- 101 mg
- 2 g
- 1 g
- 1 g