Fresh mint and dill add depth and contrast to this grilled summer squash dish. The perfect easy vegetable side that is paleo, whole 30, and dairy free.
COURSE
Side Dish
Cuisine
American
PREP TIME10minutes
COOK TIME15minutes
TOTAL TIME25minutes
SERVINGS4
INGREDIENTS
1lbzucchini and yellow squashtrimmed and sliced lengthwise
1/2red onion, cut into wedges
1/4cupextra-virgin olive oildivided
1clovegarlicminced
1tbspfresh lemon juice
1/2tspsea salt
1/4cupfresh mint
2tbspfresh dill
INSTRUCTIONS
- Prepare a stovetop or charcoal grill.
- Lightly oil the squash and red onion with 1-2 tbsp of olive oil, then grill the squash, turning once, until softened and grilled, about 10-15 minutes. Remove from grill to a serving bowl.
- Mix the remaining olive oil with the minced garlic, lemon, and salt. Toss the squash and red onion with the olive oil mixture until evenly coated, then top with mint and dill. Enjoy!