During one of those busy summer weeks when we lived off the grill, I found myself staring at a pile of zucchini and yellow squash from the farmer’s market. I sliced them up, threw together a quick marinade, and grilled them alongside our chicken — and wow. They were tender, flavorful, and tasted like sunshine on a plate. Now, they’re one of our favorite go-to sides for any cookout or simple dinner.

Ingredients

• 2 medium zucchini

• 2 medium yellow squash

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 garlic clove, minced

• ½ tsp Italian seasoning

• Salt and pepper, to taste

• Optional: fresh parsley or basil for garnish

Instructions

1. Slice zucchini and squash into ¼-inch thick diagonal rounds or lengthwise strips.

2. In a large bowl, whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper.

3. Toss the vegetables in the marinade until evenly coated. Let sit for 5–10 minutes while the grill preheats.

4. Preheat your grill (or grill pan) to medium-high heat.

5. Grill the veggies for about 3–4 minutes per side, or until tender with nice grill marks.

6. Garnish and serve warm — they pair beautifully with grilled chicken, fish, or tofu!

Sarah’s Tips

• For more flavor, sprinkle with a little Parmesan or a drizzle of lemon juice right before serving.

• Want to make it a meal? Pile onto quinoa or toss into pasta with a little pesto.

• These taste great room temp, so they’re perfect for meal prep or picnics!

• Use a grill basket if your slices are smaller — it keeps them from falling through the grates.

Nutrition (Per Serving):

• Calories: 90

• Protein: 2g

• Carbs: 6g

• Fat: 7g

• Fiber: 2g

• Sugar: 4g