Grilled Zucchini & Squash
2 zucchini, sliced into coins
2 yellow squash, sliced into coins
5 cloves garlic, minced or crushed
¼ to ½ cup olive oil
1 tsp. salt
Slice zucchini and squash so they resemble coins. Combine olive oil, minced garlic, and salt. [Place garlic in food processor and pulse briefly if you like, for ideal texture.]
Create a foil “boat” for your zucchini and squash to sit in on the grill. (See picture) Place your zucchini and squash slices in foil-boat, drizzle olive oil mixture overtop evenly, and place foil pouch right on your grill [preferably top rack].
Let this heat through and cook (just hanging out on the grill) while you are grilling the rest of your meal (Try Homemade Burgers or Honey Lime Barbeque Chicken). It will come out al dente after about 30 minutes on the top rack.
Tips: If cooking this solo, just place on the grill, close lid, and cook 20-30 minutes (check after 20 minutes). I left the foil pouch open on the top rack while I grilled my burgers and chicken. If you’d like to close the pouch, it will cook faster.