Summer squash often gets a reputation for being bland, but with a little care it can become a star on the plate. This recipe takes a simple, seasonal vegetable and transforms it with a quick lemon-and-herb marinade that brightens its flavor and brings out its natural sweetness. Marinating isn’t just for meat—vegetables benefit too, absorbing layers of flavor while keeping their freshness intact. The secret here is to avoid salting until just before grilling; otherwise, the squash turns soft and watery. Scoring the squash helps the marinade penetrate deeply, giving you tender, flavorful vegetables with gorgeous grill marks and a light char. This dish is simple enough for a weeknight but elegant enough to serve alongside grilled fish, chicken, or hearty grains at a summer gathering.
INGREDIENTS:
1 1/2 pounds summer squash, halved lengthwise
1-2 cloves garlic, peeled
1-2 lemons, juiced (about 1-2 tablespoons is good)
1/2 cup flat leaf parsley, chopped
1 tablespoon fresh marjoram, oregano, mint, or rosemary, chopped
Olive oil as needed (about 1-3 tablespoons)
Salt and pepper to taste
METHOD:
Rub a large non-reactive bowl with the garlic cloves, pressing firmly to release their oils and leave a residue in the bowl.
Using a small sharp knife, score the cut surface of the squash in a diamond pattern, about 1/4 inch apart. Make the cuts shallow at the edges and deeper toward the center—deep enough to reach the midpoint of the squash without cutting through.
Place the scored squash in the prepared bowl. Add the lemon juice and toss well, bending the squash slightly so the cuts open and soak up the juice.
Sprinkle the squash with the chopped herbs and black pepper. Toss again to coat evenly. Let marinate for 10 minutes.
Drizzle just enough olive oil to lightly coat the squash. Toss and allow to marinate for another 10 minutes or so.
Preheat a grill to medium-high. Just before grilling, lightly sprinkle the squash with salt.
Place the squash cut-side down on the grill. Cook until dark grill marks form and the surface between them turns golden with slight bubbling. Flip and grill the other side just until the squash is heated through and slightly tender, but not mushy.
Remove from the grill and serve immediately. For extra brightness, squeeze a little fresh lemon juice over the top before serving.
CHEF NOTES AND VARIATIONS:
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Serve as-is, or top with a spoonful of tapenade or salsa verde.
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Leftovers are delicious in scrambled eggs, pasta dishes, or sandwiches layered with tomato, sprouts, and cheese.
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For a Southwestern twist, use coriander seed, cumin, cilantro, and a squeeze of lime.
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For a fragrant variation, combine orange juice with lemon (Meyer lemon works especially well), mint, cilantro, and marjoram.
YIELD: Serves 4
