In the summer, when the temperature is too hot to turn on stoves and ovens inside the house, planning to cook everything outside on your grill or wood fire makes for a simple meal. Grilling vegetables in foil packets also means quick clean up. Here’s a simple recipe that can be altered to suit your tastes. This is also an easy cooking method to experiment with.
Grilled Summer Squash in Foil Packets
4 medium zucchini
4 yellow squash
1 tablespoons lemon zest
2-3 tablespoons lemon juice
½ teaspoon salt
Slice each zucchini and yellow squash into rounds that are about ¼-thick. Place the squash into a mixing bowl and grate lemon zest over the squash. Add the lemon juice and salt to the mixture then toss to combine. Lay four sheets of aluminum foil out on your counter and spray each with cooking spray. Place about two cups of the squash mixture onto the center of each piece of foil — the equivalent of one zucchini and one squash. To fold, pull up each side of the foil to meet then fold to seal. Fold the edges in toward the center to seal. Don’t seal your packets too tight because you want to leave room for steam to expand inside the packet. Cook over medium-high heat for about 20 minutes or until the squash are tender. Serves 4.