Adapted from suziesfarm.com
2-4 small yellow squash or zucchini
1 t. Dijon mustard
1/4 t. sugar
1 ½ T. sherry vinegar (or substitute your favorite vinegar)
2 T. fresh chopped dill
1/4 c. extra virgin olive oil
1 scallions, very thinly sliced
Salt and pepper to taste
Crumbled Feta Cheese
Preheat gas grill or prepare coals for charcoal grill. In a medium bowl, whisk together mustard, vinegar, and chopped dill. Slowly whisk in olive oil, season with salt and pepper to taste, then stir in very thinly sliced scallion slices; set aside. Slice squash in half, lengthwise, then add them all to the bowl of vinaigrette. Toss to coat. Remove squash from marinade and grill over medium-high heat for a couple of minutes on each side until grill marks appear and the squash is just tender. Remove to a plate, spoon remaining vinaigrette over the squash and sprinkle with crumbled feta cheese. Serve immediately.
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