Is there anything better than fresh summer squash? I love it, and have loved getting a few new varieties to try from our CSA this year. I've been experimenting with quick, simple ways to prepare delicious squash side dishes, and I've found one that has become a favorite in our house. The best part is it can be cooked outside on these hot days!
As with many recipes, quantities here are footloose and fancy-free...adjust them to your own tastes or what you happen to have on hand. That said, here's how I made it:
Approx. 2 lbs of squash, I used patty pan and crookneck since that's what we'd gotten at our CSA
1 red onion
2 to 3 tablespoons olive oil
2 to 3 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 teaspoon fresh lemon thyme (I'd probably use more in the future, but that's all we had)
Zest from 1/2 a lemon
Dice squash into bite-sized pieces large enough not to fall through the holes of a grill basket. There's no need to peel them; just wash the skin well. Dice onion into similar sized pieces. In a large bowl, stir together all the ingredients. If it seems too dry, add some additional olive oil and vinegar.
Transfer squash to a grill basket. Grill over medium heat, stirring occasionally, until squash are fork-tender (but not mushy).
Alternately, you could cut large slices of big squash and grill directly on the grate. Or you could wrap all the veggies inside a double layer of grill foil and steam them directly on the grill. Or you could cook it in a pan on the stove. Or if you wanted to pay a lot of attention to it, you could even stick it under the broiler. You have a lot of options, but if you have a grill basket, that's probably the easiest.
Enjoy, and just keep repeating that you can never have too much squash!