Grilled Summer Squash with Vinegar and Zucchini Chimichurri
A zesty vinegar marinade caramelizes vegetables and herbs lift each bite.
Grilled Summer Squash and Zucchini with Chimichurri: A Summer Classic Reimagined
When it comes to summer vegetables, few are as versatile and satisfying as zucchini and summer squash. Their delicate flavor and tender texture make them the ideal candidates for high-heat grilling—especially when paired with a punchy vinegar marinade and a vibrant chimichurri sauce. This article covers why vinegar is a game-changer for grilling vegetables, how to prep and grill summer squash for best results, the secrets of a great chimichurri, and how bringing these elements together creates a stunning, summery dish.
Why Use Vinegar When Grilling Summer Squash?
Traditional grilling often involves little more than brushing vegetables with oil and sprinkling with salt. While this keeps flavors pure, it can sometimes result in bland or easily scorched vegetables. That’s where vinegar steps in, transforming the experience by:
- Enhancing flavor: Vinegar’s acidity wakes up the natural sweetness in squash and zucchini, making them brighter and more complex.
- Promoting caramelization: The sugars in vinegar-based marinades encourage better browning, resulting in appealing grill marks and a deeper flavor profile.
- Balancing richness: Acid helps cut through the richness of olive oil or other fats, creating a more refreshing bite—crucial for sides served alongside grilled meats or starchy mains.
As an added bonus, marinating vegetables in vinegar can help retain a little extra moisture, preventing them from drying out under high heat.
The Science Behind the Marinade
A good vegetable marinade contains more than just vinegar. For optimum penetration and flavor, it should:
- Include both fat (usually olive oil) and acid (such as red or white wine vinegar).
- Contain salt to help the vegetables break down slightly and become more receptive to flavor.
- Incorporate a touch of sweetness or mustard for extra emulsification and depth.
- Add aromatics like garlic or shallots for background complexity.
Tip: Zucchini and summer squash are tender and water-rich. Marinating for as little as 15–30 minutes is usually ideal—longer can cause them to soften too much and become mushy on the grill.
Choosing and Prepping Your Summer Squash and Zucchini
The key to exceptional grilled veggies starts with ingredient selection and preparation. Here’s how to get it right:
- Select small to medium squash and zucchini: These have firmer flesh, fewer seeds, and the sweetest flavor.
- Uniform thickness: Cut squash and zucchini into long slabs about 1/2-inch thick. This promotes even cooking and easy flipping.
- Pat dry before marinating: Excess moisture can dilute the marinade and hamper that delicious browning effect on the grill.
Variety is encouraged: try yellow crookneck squash, pattypan, or striped zucchini for color and subtle flavor differences.
Step-by-Step: Marinating the Squash
- Whisk together a marinade of olive oil, vinegar (red wine or sherry provides depth), Dijon mustard, minced garlic, salt, and pepper.
- Layer your sliced squash and zucchini in a baking dish or sealable bag, pour over the marinade, and toss gently to coat.
- Marinate for 15–30 minutes, turning once for even absorption.
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Mastering the Grill: Technique and Timing
High heat and vigilance are essentials for grilling squash and zucchini. Below are essential grilling tips and a handy table for timing:
- Preheat your grill to medium-high (about 400–425°F/205–218°C) so veggies sear quickly without overcooking.
- Clean and oil the grates to minimize sticking. A paper towel dipped in oil, held with tongs, works well.
- Arrange squash slabs perpendicular to the grill grates to maximize grill marks and prevent them from falling through.
- Grill uncovered: This preserves the delicate texture by preventing steaming.
- Don’t crowd the grill: Leave space for air flow and easy flipping.
- Use tongs for easy flipping after good sear marks have developed (usually 4–5 minutes per side).
| Cut Type | Thickness | Time per Side | Indicators |
|---|---|---|---|
| Long slabs | 1/2-inch | 4–5 mins | Visual grill marks, fork tender |
| Rounds | 1/4-inch | 2–3 mins | Golden spots, slightly flexible |
Tip: When you see defined char lines and the flesh is just tender but not falling apart, they’re ready. Baste once with leftover marinade for extra shine and flavor, but stop before serving.
Chimichurri: The Essential Finishing Sauce
Originating in Argentina and Uruguay, chimichurri is a robust, herb-driven sauce celebrated for its ability to cut through fat and enliven grilled foods. While traditionally used with meats, its zing is equally at home on vegetables.
Essential Chimichurri Ingredients
- Parsley: Fresh flat-leaf gives the best flavor.
- Oregano: Fresh or dried adds depth.
- Garlic: Finely minced or processed for an aromatic kick.
- Red wine vinegar: For acidity; sherry vinegar is a nice alternative.
- Olive oil: Good quality, for body and richness.
- Red pepper flakes: For heat and extra brightness.
- Salt and pepper to taste.
Optional upgrades: Add cilantro, shallots, or a touch of smoked paprika for variety. Lemon zest or juice adds a burst of citrus.
Simple Chimichurri, Step-by-Step
- Combine chopped parsley, oregano, garlic, red pepper flakes, red wine vinegar, salt, and olive oil in a small bowl or food processor.
- Mix or pulse until finely chopped but never pureed. The sauce should be loose, not a paste.
- Taste and adjust acidity, heat, or salt as needed.
Tip: Chimichurri tastes best when made at least 30 minutes ahead so flavors meld. Store leftovers in the fridge for up to 3 days; bring to room temperature and stir before serving.
Bringing It All Together: Assemble and Serve
Here’s how to assemble a show-stopping summer side using your grilled squash and vibrant chimichurri:
- Arrange hot-off-the-grill squash and zucchini on a large serving platter.
- Spoon generously with chimichurri, letting some cascade down the sides.
- Optional toppings: Crumbled feta or goat cheese, freshly grated Parmesan, toasted pine nuts, or red pepper flakes for a little extra zing.
- Garnish with torn herbs (basil, parsley, mint) for fresh green appeal.
Serve immediately; leftovers can be refrigerated and are delicious at room temp or tossed into salads, pastas, or wraps.
Variations and Serving Ideas
- Add other vegetables: Bell peppers, onions, eggplant, or tomatoes pair beautifully on the grill and take well to the same marinade.
- Mix up the herbs in the chimichurri: Swap parsley or cilantro, or add fresh tarragon for unique twists.
- Add cheese: Burrata, mozzarella, or feta offer an indulgent, creamy contrast to the tangy vegetables.
- Turn leftovers into a salad: Chop grilled vegetables, toss with farro, barley, or quinoa, add extra chimichurri, and serve cold or at room temperature.
Perfect Pairings
- Great alongside grilled steak, chicken, or halloumi for a scalable summer meal.
- Offer as a vegetarian main with crusty sourdough or hearty flatbread.
- Use leftovers as a filling for vegetable sandwiches or wraps, paired with a little hummus or whipped ricotta.
Storage and Make-Ahead Tips
- Grilled squash and zucchini are best served warm or at room temperature immediately after grilling.
- Refrigerate leftovers in an airtight container for up to three days.
- Rewarm gently on a grill pan or in the oven—just long enough to take the chill off.
- Chimichurri keeps for up to three days (covered, in the refrigerator). Stir before using.
Nutritional Highlights
- Summer squash and zucchini are rich in vitamins A, C, and potassium, and low in carbs and calories.
- Olive oil provides heart-healthy monounsaturated fats.
- Chimichurri is loaded with fresh herbs and antioxidants.
Frequently Asked Questions (FAQs)
Q: How long should I marinate summer squash before grilling?
A: About 15–30 minutes is sufficient. Any longer may make the squash too soft for grilling.
Q: Can I use other kinds of vinegar in the marinade?
A: Yes, red wine, sherry, or white wine vinegar all add great acidity and character.
Q: Is chimichurri only for steak?
A: Absolutely not! Chimichurri pairs beautifully with any grilled vegetables, especially squash, peppers, and even corn.
Q: Can I make the chimichurri sauce ahead of time?
A: Yes, it’s even better if flavors have a chance to meld. Store in the fridge for up to 3 days, bring to room temp before serving.
Q: What if I don’t have access to a grill?
A: Use a stovetop grill pan or broil the marinated squash on a foil-lined baking sheet, turning once for even browning.
Recipe: Grilled Zucchini and Summer Squash with Chimichurri
Ingredients
- 2 medium zucchini, cut lengthwise into 1/2-inch slabs
- 2 medium yellow summer squash, cut lengthwise into 1/2-inch slabs
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 large garlic clove, minced
- Kosher salt and freshly ground black pepper
Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, large stems removed
- 2 tbsp fresh oregano (or 1 tsp dried)
- 2–3 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/4 cup red wine vinegar or sherry vinegar
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- In a bowl, whisk together olive oil, vinegar, mustard, garlic, 1/2 teaspoon salt, and several grinds of black pepper.
- Place zucchini and squash slabs in a shallow dish and pour the marinade over. Toss gently to coat. Let sit for 20 minutes.
- Meanwhile, make the chimichurri: Pulse parsley, oregano, garlic, red pepper flakes, vinegar, oil, and a big pinch of salt and pepper in a food processor until coarsely chopped. Set aside.
- Heat grill or grill pan to medium-high and oil the grates. Grill squash and zucchini for 4–5 minutes per side, or until deeply golden and just tender.
- Serve vegetables warm or at room temperature, topped with generous spoonfuls of chimichurri.
Final Thoughts: Bright Flavors, Simple Technique
Grilling summer squash and zucchini on a hot fire unlocks their faint sweetness and gives them irresistible texture. Finishing with a vinegar-based marinade and a drizzle of herb-packed chimichurri elevates this classic summer side to new heights. Whether you’re seeking a crowd-pleasing accompaniment for a backyard cookout or showcasing summer produce in brilliant form, this combination delivers color, freshness, and bold flavor at every bite.
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