Active Time

　　20 min

　　Total Time

　　40 min

　　Grilled and then tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy, providing an ideal foil for the hearty grilled steaks.

　　

Ingredients

Makes 6 servings

　　6 medium yellow squash and/or green zucchini (3 pounds)

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　1/4 cup extra-virgin olive oil

　　2 tablespoons fresh lemon juice

　　2 teaspoons coarse-grain mustard

　　1/4 teaspoon sugar

　　

Step 1

Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).

　　

Step 2

Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.

　　

Step 3

Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.

　　

Step 4

While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.

　　Cooks' note:

　　•If you aren't able to grill outdoors, squash and/or zucchini can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over occasionally, until just cooked through, 8 to 12 minutes total.

　　•If you are making this entire menu, grill squash and/or zucchini while steaks are standing.