Grilled Zucchini and Squash Spears
2 Tbspolive oil
1 Tbspmrs dash garlic and herb (can use any kind)
1/8 tsponion powder
1/8 tspred pepper flakes
4grinds of pepper
How to Make Grilled Zucchini and Squash Spears
- Wash zucchini and squash. Trim both ends off and discard. Cut each into 4 long spears and place in long dish or baking sheet large enough to toss the spears.
- Place the oil into a small dish and the dry spices into a separate dish (except pepper). Brush oil onto the spears. Sprinkle about half of the dry ingredients onto the spears and toss to coat then add remaining spices. Freshly grind pepper on spears and give this another toss.
- Remove spears from the dish used while coating with seasoning. Place the spears onto a grill at medium to medium high heat for about 5 minutes. Turn spears and let cook around 3 more minutes. The spears should have grill marks and a little soft, but still hold their shape.