Zucchini and Summer Squash cooked on the grill is an easy side dish for just about any summer meal. Don’t have a grill? You can also make this recipe in the oven.
Preheat the grill to 350ºF according to manufacturer instructions.
Wash the vegetables, slice the summer squash and zucchini into coins into a large bowl. Slice and add the onion, and the minced jalapeno.
Add the garlic, basil, and mustard, and toss to coat.
In this step, you can either dump the vegetables into an 8x8-inch aluminum foil pan or tear two large squares of aluminum foil and place half of the mixture on each piece.
Divide the butter equally over the vegetables. Place foil over the top of the vegetable mixture, wrap edges and seal tightly to form the packet for grilling.
Place on the preheated grill for 20-30 minutes or until the vegetables are fork-tender. If you don’t have a grill, bake the vegetable packets on a cookie sheet in the oven at 400ºF for 20-30 minutes.
Before opening the packets, poke a few holes into the top of the foil with a fork to vent the steam. Be careful as it will be very hot and the steam could burn you! Serve the vegetables straight from the foil packets or family-style in a serving dish or on a platter. Top with a sprinkle of parmesan cheese for garnish. Enjoy!
KITCHEN NOTES
This recipe also works well with other vegetables. Red potatoes, blue potatoes, sweet potatoes, mushrooms, broccoli, and carrots are among the favorites at our house when we want to mix it up a bit. Feel free to get creative using Italian or ranch dressing instead of the mustard. Swap out other fresh herbs for the basil or add herbs and spices in place of the dressing or mustard and let your inner-cook soar!