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Grilled Thai Marinated Summer Squash

1 medium zucchini, cut lengthwise in half
1 medium summer squash, cut lengthwise in half
14 cup reduced-sodium vegetable broth or 14 cup reduced-sodium chicken broth
1 tablespoon lime juice
12 teaspoon chopped of fresh mint
12 teaspoon chopped fresh basil
12 teaspoon finely chopped gingerroot
12 teaspoon finely chopped jalapeno
1 teaspoon reduced sodium soy sauce


Place zucchini and squash in square baking dish 8 x 8 x 2 inches. Mix remaining ingredients; pour over vegetables. Cover and let stand at least 1 hour but no longer than 2 hours. Heat coals or gas grill. Remove vegetables from marinade; reserve marinade. Cover and grill vegetables 4 inches from medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until golden brown and tender. Cut each crosswise into 4 pieces. Toss with any remaining marinade.

Source: www.food.com