Enjoy the summer squash bounty on your grill. Sweet onions are also excellent grilled. Try slicing them about ¼ inch thick and adding to the following recipe. If you do not have fresh thyme, use another fresh or dried Mediterranean seasoning like oregano & basil.
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
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.
Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat.
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.
Preheat the barbecue grill on medium-high heat.
Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes.
Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.