Marinated Zucchini and Summer Squash

Ingredients

• 2 teaspoons thyme leaves fresh chopped
• 1 tablespoon garlic minced
• 2 tablespoons juice of lemon fresh
• 0.3 cup olive oil extra-virgin
• 6 servings salt and pepper black freshly ground
• 1 pound crookneck squash yellow trimmed sliced ( 3 large)
• 2 tablespoons citrus champagne vinegar 
• 1 pound zucchini trimmed sliced ( 3 large)

Equipment

• bowl
• whisk
• grill
• glass baking pan

Directions

1. Watch how to make this recipe.
2. Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside.
3. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat.
4. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
5. Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes.
6. Transfer the vegetables to a platter.
7. Drizzle with the reserved marinade and serve hot or at room temperature.