Ingredients:

  • 2 medium zucchini, cut into spears (approx. 1 lb / 450g)
  • 1 medium yellow squash, cut into spears (approx. 1 lb / 450g)
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Wash the zucchini and squash. Slice each vegetable lengthwise into quarters, then slice those quarters in half lengthwise again to create spears.
  2. In a large bowl, whisk together the olive oil, minced garlic, Italian seasoning, salt, pepper, and lemon juice to create the marinade.
  3. Toss the spears gently in the marinade until evenly coated. Let the vegetables sit for 10–15 minutes.
  4. Preheat your grill to medium-high and lightly oil the grates.
  5. Place the spears across the grates and cook for 3–4 minutes per side. Flip using tongs when a deep, golden-brown char appears.
  6. Remove from the heat the moment they are tender but still hold their shape.