Calabaza y calabacín a la parrilla

Ingredientes

• 2 medium zucchini
• 1 medium yellow squash
• 2-3 tablespoons (30-45ml) extra virgin olive oil
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1-2 teaspoons minced garlic
• 1-2 tablespoons fresh basil, (chopped)
• 1 teaspoon dried oregano
• 1/2 lemon, (juiced)
• 1/4 cup Parmesan cheese ((optional for toppings))

Preparación

1. 1

   Clean the grates using a wire brush to remove any residue. Preheat the grill to medium-high heat (375-400°F or 190-200°C). If using a charcoal grill, light it and let it burn until covered in white ash. Lightly brush the grates with oil to prevent sticking.

2. 2

   Wash the zucchini and squash, trim the ends, and cut them diagonally into ½-inch slices, aiming for consistency.

3. 3

   In a small bowl, combine olive oil, minced garlic, salt, black pepper, chopped basil, dried oregano, and the juice of half a lemon. Stir well to blend the flavors.

4. 4

   Lay the zucchini and squash slices in a single layer on a baking sheet or large dish. Drizzle the marinade over the slices, ensuring both sides are coated. Allow the veggies to marinate for 15-20 minutes to infuse the flavors.

5. 5

   Place the marinated zucchini and squash slices directly on the preheated grill. Grill for approximately 3-4 minutes per side until tender and grill marks form. Keep a close eye to avoid overcooking. If using a gas grill, close the lid during grilling; if using a charcoal grill, ensure even coal distribution.

6. 6

   Sprinkle-grated Parmesan cheese on top of the grilled zucchini and squash during the last minute of grilling. The cheese will melt and add a delicious finish.

7. 7

   Remove the grilled zucchini and squash from the grill and transfer to a serving platter. Arrange them in an appealing pattern or stack them up for presentation. Serve as a side dish with grilled meats.