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Robert St. John

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

Grilled Yellow Squash and Zucchini


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


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

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