Marinated Grilled Zucchini and Summer Squash

Need another idea to use up large zucchini and summer squash you discover in the garden? This fits the bill. I saw this on an episode of Everyday Italian years ago (meaning before I had kids; I'm not 'allowed' to watch cooking shows in the day anymore.) and we have made it every summer since. It's easy to throw together and will take that vegetable you are getting really sick of and turn it into something so flavorful you will be bummed when you actually run out of zucchini. You also will be really excited if your neighbor shows up at your door one night and offers you some (true story, and the reason I was able to make these tonight). I promise. The recipe calls for fresh thyme, and this is not a place to substitute with dried. If you live in Rochester, please don't buy this...just pop on by my house, walk up to the front porch, and pick some from the pot I have sitting there overgrown with thyme that only gets used when I make this recipe. Oh, and no pictures of this yummy stuff...I realized as I popped the last piece into my mouth at lunch today that I never snapped one.  First world problems, people. This would also be great with eggplant or portobellos. We love it as a simple side for any variety of meat or fish. Happy vegetable grilling!

Grilled Zucchini and Summer Squash

-adapted from foodtv.com

• 2 T white wine vinegar
• 2 T fresh lemon juice
• 3 cloves garlic, minced
• 2 t. fresh thyme, minced
• 1/3 cup olive oil
• salt and pepper to taste
• 1 lb zucchini
• 1 lb yellow summer squash

Cut squash diagonally into 1/4-1/2" slices. Whisk other ingredients together and pour over squash in a large Ziploc bag or bowl. Mix well to ensure all veggies get coated with the marinade. Marinate at least 3 hours or up to 24. Grill vegetables for 6-8 minutes, turning once, or until crisp-tender and covered with beautiful grill marks.  Delish!