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Grilled Zucchini and Squash in Dijon Marinade

Grilled zucchini and squash in Dijon marinade with a glossy, caramelized coating on every char-marked surface. Quick grilling and a 30-minute Dijon marination create tangy, mustard-forward flavor on tender 1/3-inch planks.
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Prep Time 10 minutes
Cook Time 10 minutes
marinating 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: French-American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 zucchini Sliced into 1/3-inch diagonal planks.
  • 2 yellow squash Sliced into 1/3-inch diagonal planks.
  • 3 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 2 tbsp white wine vinegar
  • 2 clove garlic Minced.
  • 1 tsp fresh thyme
  • 1 tsp honey
  • 0.5 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 0.25 fresh thyme and lemon for serving Use fresh thyme and lemon wedges to finish.

Method
 

Make the Dijon marinade
  1. Whisk olive oil, Dijon mustard, whole grain mustard, white wine vinegar, minced garlic, fresh thyme, and honey until smooth and glossy.
  2. Season the marinade with salt and black pepper to taste.
Marinate the vegetables
  1. Toss zucchini and yellow squash with the Dijon marinade until evenly coated.
  2. Let the vegetables sit for 30 minutes so the marinade clings and flavor penetrates.
Grill and finish
  1. Preheat the grill to medium-high and lightly oil the grates.
  2. Remove the vegetables from the marinade (reserve remaining) and grill for 3–4 minutes per side until caramelized and charred.
  3. In the last minute of cooking, brush the vegetables with the reserved marinade.
  4. Arrange the grilled zucchini and yellow squash on a platter and drizzle any remaining marinade over.
  5. Garnish with fresh thyme and serve with lemon.

Notes

Pro tip: Keep the planks fairly uniform at 1/3-inch thickness so they char without turning mushy. Refrigerate leftovers in an airtight container for up to 3 days and reheat briefly so the coating stays intact; freeze is not recommended because zucchini and squash soften after thawing. If you want it lighter, swap some olive oil for extra-virgin olive oil spray plus an extra teaspoon of honey for a gentler coating while keeping the tangy mustard profile.