Grilled and then tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy, providing an ideal foil for the hearty grilled steaks.
•If you aren't able to grill outdoors, squash and/or zucchini can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over occasionally, until just cooked through, 8 to 12 minutes total.
•If you are making this entire menu, grill squash and/or zucchini while steaks are standing.
Recipe information
Total Time
40 min
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
Step 2
Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
Step 3
Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
Step 4
While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.
