Grilled Greek Summer Squash

Vegetarian
Gluten Free
Health score
16%
Grilled Greek Summer Squash
20 min.
8
68kcal

Suggestions


Welcome to a delightful culinary experience with our Grilled Greek Summer Squash! This vibrant and healthy side dish is perfect for those warm summer evenings when you want to enjoy the fresh flavors of the season. Bursting with the goodness of zucchini and yellow summer squash, this recipe is not only vegetarian but also gluten-free, making it a fantastic choice for a variety of dietary preferences.

In just 20 minutes, you can whip up a dish that serves eight, making it ideal for family gatherings or summer barbecues. The combination of fresh vegetables, tangy Greek vinaigrette, and a hint of crushed red pepper flakes creates a mouthwatering medley that will tantalize your taste buds. The addition of juicy tomatoes and crumbled feta cheese elevates this dish, adding a creamy texture and a burst of flavor that perfectly complements the grilled squash.

Whether you're looking to impress your guests or simply want to enjoy a healthy meal, this Grilled Greek Summer Squash is sure to become a favorite in your recipe repertoire. So fire up the grill, gather your ingredients, and get ready to savor the taste of summer with this easy and delicious side dish!

Ingredients

  • medium zucchini unpeeled cut into 2x1/2-inch strips
  • medium to 3 sized squashes yellow unpeeled cut into 2x1/2-inch strips
  • 0.3 cup balsamic vinaigrette salad dressing 
  • 0.3 teaspoon pepper red crushed
  • medium tomatoes chopped
  • tablespoons feta cheese crumbled

Equipment

  • bowl
  • grill
  • wok
  • slotted spoon

Directions

  1. Heat gas or charcoal grill. In large bowl, combine zucchini, summer squash, salad dressing and pepper flakes; toss to coat.
  2. Place zucchini and squash in grill basket (grill "wok"). Reserve mixture in bowl.
  3. When grill is heated, place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until vegetables are tender, stirring occasionally.
  4. Add tomatoes to mixture in bowl; toss to coat.
  5. Add warm zucchini and squash; toss to coat.
  6. Sprinkle with cheese.
  7. Serve with slotted spoon.

Nutrition Facts

Calories68kcal
Protein11.24%
Fat62.92%
Carbs25.84%

Properties

Glycemic Index
14
Glycemic Load
0.87
Inflammation Score
-5
Nutrition Score
6.3152173699244%

Flavonoids

Naringenin
0.21mg
Kaempferol
0.03mg
Myricetin
0.04mg
Quercetin
0.5mg

Nutrients percent of daily need

Calories:68.22kcal
3.41%
Fat:5.14g
7.91%
Saturated Fat:1.35g
8.43%
Carbohydrates:4.75g
1.58%
Net Carbohydrates:3.33g
1.21%
Sugar:3.31g
3.68%
Cholesterol:3.78mg
1.26%
Sodium:55.99mg
2.43%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.07g
4.14%
Vitamin C:21.31mg
25.84%
Vitamin K:13.87µg
13.21%
Vitamin B6:0.23mg
11.53%
Manganese:0.21mg
10.49%
Vitamin A:488.61IU
9.77%
Potassium:333.63mg
9.53%
Vitamin B2:0.16mg
9.29%
Folate:31.96µg
7.99%
Phosphorus:59.13mg
5.91%
Fiber:1.42g
5.68%
Magnesium:21.43mg
5.36%
Vitamin E:0.68mg
4.5%
Vitamin B1:0.06mg
4.24%
Calcium:39.42mg
3.94%
Copper:0.07mg
3.55%
Vitamin B3:0.69mg
3.46%
Zinc:0.48mg
3.18%
Iron:0.47mg
2.63%
Vitamin B5:0.24mg
2.45%
Selenium:0.97µg
1.39%
Vitamin B12:0.07µg
1.2%