Cost: 20 and under
Prep Time: 10-15 min.
Cook time: 15-20 min.
Zo brought home a lot of different types of squash from the Farmers Market and wanted me to grill some of them. I couldn't decide what squash to grill up so I just made a medley. Our favorite squash this way was the Mexican Squash but they were all good. I am glad we mixed them not only because of the different flavors but because it made it visually interesting. If you are looking for a new way to cook squash fire up those grills!
1 yellow squash (sliced into spears)
1 zucchini (sliced into spears)
1 crookneck yellow squash (sliced into spears)
1 patty pan squash (sliced into wedges)
1 Mexican squash (sliced into wedges)
1/3 cup Sweet European butter (melted)
2 tsp lemon juice
4 garlic cloves (minced)
1 1/2 tsp garlic powder
1/2-3/4 tsp Cayenne
1/2 tsp fresh crack pepper medley
1/4 tsp kosher salt
Melt butter over medium high heat and then pour into a small bowl. Whisk seasonings and garlic into butter and sit to side in a warm area (to keep butter melted) until ready to use.
Preheat grill to medium heat. Lay all larger pieces of squash on the middle grill and all smaller pieces on the top grill. Baste with 1/2 of sauce and grill for 5-7 minutes. Flip squash with tongs and baste with the remaining sauce, continuing to grill for 5-7 minutes. Remove squash from grill and serve while still hot. Enjoy!