Zucchini, yellow squash and mushrooms brushed with a Mediterranean dressing and grilled to perfection.
Oh, how I love grilling season! Any excuse to be outside, and I have no problem being the one to man the grill. Grilling is my favorite way to prepare vegetables. It adds so much flavor. Zucchini and yellow squash are not my family’s favorite vegetables, myself included. But, the squashy flavor mellows out when grilled long enough. Then the flavors of this Mediterranean dressing and the grill take over and that zucchini and yellow squash turn out to be delightful.
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My favorite are the crunchy bits around all the edges. Mmmm. Mmmm. Mmmm!
Also my favorites are these grill tools…my metal skewers and silicone basting brush. These are pretty cheap to pick up, totally worth every single penny. (I found this set of 4 brushes with Prime shipping, you will want 4 because it’s such a pain when you need one and it’s still in the dishwasher.) Gone are the days of pre-soaking wooden skewers, only to have them still burn and leave splinters in my food. Plus, who has the time or energy to even think about soaking skewers?
Can we shift gears and talk about this dressing? I could have called it marinade, but I didn’t let the veggies soak first, so I’m calling it dressing. I’d also like to point out I this recipe makes about double the dressing you’ll need for one meal. I do that so I can use the dressing on a salad the next day.
To make this a complete meal I simply grilled these veggie skewers with frozen chicken patties found at Costco. I let the chicken completely thaw before throwing it on the grill. I also made some of my Steak Fries, which always makes the kids really happy.
Find the recipe below, and don’t forget you can pin this post by hovering over any picture. Happy grilling!
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 16 oz package of mushrooms
- ¼ C olive oil
- ¼ C balsamic vinegar
- ½ tsp garlic powder
- ½ tsp oregano
- ½ tsp basil
- ¼ tsp ground pepper
- ½ tsp salt
- 1 T Dijon mustard
- In a mason jar combine oil, vinegar, garlic powder, oregano, basil, pepper, salt and Dijon mustard.
- Thread zucchini, yellow squash and mushrooms onto metal skewers.
- Generously brush vegetables with dressing.
- Over medium heat, grill vegetables for approximately 5 minutes on each size to preferred doneness.