Grilled Zucchini and Yellow Squash with Champagne Vinaigrette

Zucchini and yellow squash are grilled until tender, then tossed in a champagne vinaigrette for a super simple summer side dish.

By
Gaby Dalkin
Gaby Dalkin
Gaby Dalkin
Gaby Dalkin is the founder of What's Gaby Cooking, a celebration of what it’s like to live the California Girl Life. She's also a cookbook author, entrepreneur, and has a line of products at Williams Sonoma. 
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Published May 23, 2022
Gaby Dalkin
Bowl of Grilled Zucchini and Yellow Squash with Champagne Vinaigrette with a Spoon Surrounded by Drinks and Other Utensils on a Table

Matt Armendariz

When summer rolls around and the farmers market is teeming with zucchini and yellow squash, there’s only one solution: grill it up! Grilled squash is one of the easiest side dishes you could possibly make. In this recipe I leveled up and combined the squash with briny sheets of feta, a simple garlicky vinaigrette, and then threw on some fresh basil and mint to serve.

The dish hits all the right notes: salty, herby, and just a little bit sweet. It’s a 20-minute sleeper hit! 

Bowl of Grilled Zucchini and Yellow Squash with Champagne Vinaigrette with a Spoon Surrounded by a Drink on a Table

Matt Armendariz

What to Look for When Buying Squash

Whether you’re buying your yellow squash and zucchini at the grocery store or the farmers market, there are a couple things you should keep in mind. You want to look for small or medium sized squash—larger squash tend to have bitter seeds and a more fibrous skin. Also, look for squash that is free of puncture marks, as they tend to go bad faster. 

Grilled Squash on a Grill

 Matt Armendariz

What Kind of Feta Should You Use?

Buy the blocks of feta that come in a brine instead of the pre-crumbled stuff—it makes a big difference. The brined feta is going to be more moist and flavorful, whereas the pre-crumbled feta can be dry and hard. I promise it’s worth the couple extra seconds it takes to cut or crumble it yourself! 

My Favorite Way to Repurpose Leftovers

I recommend making a double batch of this recipe and repurposing it throughout the week! It’s a great addition to a lunch quesadilla, or in a simple pasta for dinner.

Bowl of Grilled Zucchini and Yellow Squash with Champagne Vinaigrette with a Spoon on a Table

Matt Armendariz

Grilled Vegetables to Make This Season

Grilled Zucchini and Yellow Squash with Champagne Vinaigrette

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 to 6 servings

Ingredients

  • For the squash
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 4 medium zucchini, halved lengthwise
  • 3 medium yellow squash, halved lengthwise
  • For the vinaigrette 
  • 1 lemon, juiced
  • 2 teaspoons champagne vinegar
  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • Kosher salt, to taste 
  • Freshly cracked black pepper, to taste
  • For garnish
  • 8 ounces feta cheese
  • Fresh mint leaves
  • Fresh basil leaves

Method

  1. Preheat a charcoal or gas grill to 400 to 425°F
  2. Season the zucchini and squash:

    In a large bowl, combine the olive oil, salt, black pepper, zucchini, and yellow squash. Toss well to coat. 

  3. Grill the zucchini and squash:

    Arrange the squash in a single layer on the grill and grill for 8-10 minutes, turning halfway through using tongs.

    Once grill marks appear on both sides and the squash is cooked, remove from the grill. (Slice the zucchini and yellow squash into 1-inch pieces if you desire). Transfer to a serving platter.

  4. Make the vinaigrette:

    While you’re grilling the vegetables, make the vinaigrette. In a small jar with a lid, add the lemon juice, champagne vinegar, olive oil, garlic, shallot, and salt and black pepper, to taste. Close the jar and shake vigorously until the vinaigrette is well combined, about 30 seconds. Set aside until ready to use.

  5. Garnish and serve:

    Crumble the block of feta on top of the grilled zucchini and yellow squash. 

    Garnish with fresh mint and basil leaves and drizzle with the vinaigrette. Season with additional salt and pepper as needed and serve immediately.

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