Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Yellow Squash and Zucchini

Ingredients

2 large yellow squash, cut on the bias into 1/2-inch pieces

2 large zucchini, cut on the bias into 1/2-inch pieces

1 Tbl kosher salt

1/2 cup No-Stick Grilling Marinade for Vegetables (page xxx)

1 tsp black pepper, freshly ground

Instructions

Place the squash on a paper towel lined baking sheet and sprinkle salt over all. Let squash sit 20 minutes.

Pat the surfaces of the squash dry. Use a pastry brush to coat both sides of the squash with the no-stick marinade.

Prepare the grill. Cook over direct high heat for 6-8 minutes, turning once. Remove from grill and immediately sprinkle with the black pepper.

Serve hot or cold.

Yield: 6 servings

Recent Recipes

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Read more

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

Read more

Orange and Bourbon Glazed Duck for Drew

My brother Drew and I were always wound up on Christmas Eve. He was four years older, but you’d never know it by how excited we both were. He’d be bouncing off the walls, too keyed up to sleep, while I’d follow his lead like I always did. When we finally did drift off, it wouldn’t be long before he’d shake me awake before dawn, eyes shining like he hadn’t slept a wink. Those early mornings felt like magic. Now, Christmas means he’s usually out duck hunting in the Delta, his favorite place on earth. He loves the hunt and the calm that comes with being out in the field before the sun rises. I thought of him when I put together this recipe. It’s a little bit of Drew—those wild December mornings in the Delta and the quiet way he’s always looked out for me.

Read more