Lemon-marinated grilled summer squash with dill

Total Time
40 min
12 min
8 min
This colorful side dish utilizes two of summer’s most well-loved vegetables, making it the perfect accompaniment to anything you put on the grill. Cutting the yellow squash and zucchini into thick slices make them easier to handle on the grill—and less likely the fall through the grates—and it also gives them the surface area to take on those wonderful grill marks. This recipe can also serve as the base for an easy vegetarian main dish. You can simply toss the squash with whole-wheat pasta and sprinkle with crumbled feta for a fresh and easy entrée. Or, serve it over spinach or mixed greens for a hearty salad.


Lemon zest

2 tsp, finely grated

Fresh lemon juice

2 Tbsp, about 1 large lemon

Extra virgin olive oil

1 Tbsp

White balsamic vinegar

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Raw yellow summer squash

2 medium, halved crosswise and cut lengthwise into thick slices

Uncooked zucchini

2 medium, halved crosswise and cut lengthwise into thick slices

Cooking spray

1 spray(s)


1 Tbsp, chopped fresh


  1. Spray grill rack with nonstick spray and preheat grill to medium or prepare medium fire.
  2. Stir together lemon zest and juice, oil, vinegar, salt, and pepper in large bowl. Add squash and zucchini and toss to coat. Let stand at room temperature about 15 minutes.
  3. Remove vegetables from marinade, reserving marinade in bowl. Place vegetables on grill rack and grill, turning often, until lightly browned and crisp-tender, 8–10 minutes.
  4. Return vegetables to marinade in bowl. Add dill and toss to coat. Serve warm, at room temperature, or chilled.
  5. Per serving: about 3/4 cup