No Mess Squash on the Barbeque

15 Reviews

Prep: 10 min
Cook: 35 min
Ready In: 45 min

“This is the way my Dad cooked summer squash on the grill. I have modified it a bit over the years, but it continues to be a tasty-easy no-mess way to cook yellow squash and zucchini on the grill to go with your burgers, steaks, or pork.” - by Bud

Ingredients

2 yellow squash, cut into 1/2-inch slices
2 zucchini, cut into 1/2-inch slices
2 tomatoes, cut into wedges (optional)
1 small onion, sliced and separated into rings
2 cloves garlic, minced
2 tablespoons olive oil
salt and pepper to taste
2 tablespoons chopped fresh parsley (optional)

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Metric US

Original recipe yields 6 servings

Directions

Preheat an outdoor grill to medium heat. Cut two sheets of heavy duty aluminum foil, each approximately 18 inches long.
Place the yellow squash, zucchini, tomatoes, onion, and garlic in the center of one sheet of aluminum foil. Drizzle with olive oil; season with salt and pepper. Place second sheet of foil on top of vegetables. Fold edges together tightly to seal packet.
Place packet on the top rack of the preheated grill. Cook for 15 minutes. Turn packet over and continue to cook until vegetables are tender, 15 to 20 minutes.
Carefully cut an "X" into top of packet and pour vegetables and juices into serving bowl. Garnish with parsley.

Nutrition

Amount Per Serving (6 total)

Calories
77 cal
4%

Fat
4.9 g
8%

Carbs
7.9 g
3%

Based on a 2,000 calorie diet

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Reviews (15)

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Jillian

Jun. 29, 2009

"A very healthy low fat side dish that's perfect for the grill! I add a little italian seasoning leave out the olive oil and just add some parmesan cheese right before serving. ..." See more"

naples34102

Apr. 12, 2010

"Zucchini cooked in olive oil with tomatoes, onions and garlic is something very familiar to me - I grew up with it and make it often. This was the first time I had Hubs "take it out to the grill" and..." See more, while there certainly was "no mess," I found I much prefer both the taste and texture of the vegetables when I good them as I usually do, in a skillet on the stove. Cooked this way they took on some of the charcoal flavor which I didn't like. And for reasons I can't explain, the vegetables just didn't have the complexity of flavor as when I cook them on the stove - perhaps it was because these were more or less steamed. It was nice to take the mess out of the kitchen so to speak, but I think I'd rather have an extra pan to wash."