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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. 

Grilled Summer Squash with Mint and Dill

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 TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
SERVINGS 4

INGREDIENTS

  • 1 lb zucchini and yellow squash trimmed and sliced lengthwise
  • 1/2 red onion, cut into wedges
  • 1/4 cup extra-virgin olive oil divided
  • 1 clove garlic minced
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 cup fresh mint
  • 2 tbsp fresh dill

INSTRUCTIONS

  1. - Prepare a stovetop or charcoal grill.
  2. - 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.
  3. - 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!