- Yield:4 servings
- 4 medium zucchini (about 2 pounds total) sliced lengthwise about 1/4 inch thick
- 4 medium yellow squash (about 2 pounds total) sliced lengthwise1/4 inch thick
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon dried oregano
- Coarse salt and ground pepper
Heat grill to medium. In a large bowl, gently toss zucchini, yellow squash, oil, vinegar, and oregano; season with salt and pepper. Working in batches if necessary, lift vegetables from marinade and grill, covered, turning once, until tender, 6 to 8 minutes. Reserve marinade. (To store, refrigerate vegetables and remaining marinade separately, up to one day.) Drizzle grilled vegetables with remaining marinade and serve.