Toothsome Images / RECIPE: Mixed Grill of Zucchini and Yellow Summer Squash with Pesto Oil


This colorful mix of yellow squashes and zucchini from our Grill Every Day cookbook is a great side dish for the BBQ and perfect for summer.  We add a tangy pesto oil to brighten up its natural flavor.  Look to your local market, mix and match whichever squashes are the freshest and enjoy.

Check out more summer recipes from Diane Morgan on The Feed.

Mixed Grilled Vegetables

Mixed Grill of Zucchini and Yellow Summer Squash with Pesto Oil


{ Serves 4}

2 Tablespoons store-bought basil pesto

3 Tablespoons extra-virgin olive oil, plus more for brushing

3 Pattypan or other yellow summer squashes, ends trimmed and cut into thick slices

3 Zucchini, ends trimmed and cut on the diagonal into thick slices

Kosher or sea salt

Freshly ground pepper


Prepare a hot fire in a charcoal grill or preheat a gas grill on high.

In a small bowl, combine the pesto and 3 tablespoons olive oil and mix well. Set aside.

Arrange the squash slices in a single layer on a large, rimmed baking sheet and brush generously on both sides with olive oil.  Season with salt and pepper.

Oil the grill grate.  Place the squash slices directly over the hot fire and grill, turning once, until dark brown grill marks appear and slices are crisp-tender, 4 to 5 minutes.

Arrange the squash slices, overlapping them, on a warmed platter and drizzle the pesto oil over the top.  Serve immediately.


About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.

Posted By: EJ
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