Grilled Summer Squash & Zucchini Skewers

Recipe thanks to our partnership with Fox17
Dish type
summer
Serves
6
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Ingredients

  • 4 – 6 ea. 12” Bamboo or wooden skewers
  • 2-3 Each Zucchini, medium
  • 2-3 Each Yellow Summer Squash, medium sized
  • VEGGIE MARINADE – COMBINE IN ZIPLOCK BAG
  • 3 Tbsp Our Family Olive Oil
  • 2 tsp Chopped Garlic
  • 1/2 tsp Red Chili Flake
  • 1/2 Each Lemon, zested and juiced
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1 tsp Sriracha Hot Sauce (optional)
  • YOGURT HERB DRESSING
  • 1 Cup Plain Greek Yogurt
  • 1/2 Each Lemon, zested and juiced
  • 1 Tbsp Honey
  • 1 Tbsp Our Family Olive Oil
  • 1/2 Cup Freshly chopped herbs (mint, dill, parsley, chives, cilantro)
  • Salt & Pepper To Taste

Directions

  1. Wash squash and transfer to a clean cutting board. Cut lengthwise in half and then into smaller 1” chunks. Place into a gallon sized zip lock bag and add all veggie marinade ingredients for a minimum of 2 hours and up to overnight. Next, skewer squash alternating between zucchini and summer squash. Grill over medium-low heat until color starts to form. Grill on all sides before serving. To prepare the Yogurt herb dressing, chop your fresh herbs until very fine. Combine with yogurt and all additional ingredients. Adjust consistency with a touch of cold water. Top skewers with Yogurt herb dressing and garnish with everything bagel seasoning. Enjoy as an appetizer or vegetable side.