greek style summer squash

Be forewarned! Around the Northwest, I have discovered that it is vital to lock your car doors, especially in the summer months — you never know when someone is going to come by and fill your back seat with zucchini, or yellow squash! If this happens to you, here’s what to do!

Yellow squash
2 small yellow summer squash, thinly sliced
2 small zucchini, thinly sliced
1 medium tomato, seeded and chopped
1/4 cup pitted ripe olives
2 tablespoons chopped green onion
2 teaspoons olive oil
1 teaspoon lemon juice
3/4 teaspoon garlic salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese

Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17 in. x 18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; pour over vegetables. Fold foil around mixture and seal tightly.

Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.

Transfer vegetables to a serving bowl. Sprinkle with cheese.

Yield:  4 servings


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