Introduction

Enjoy the fresh flavors of Indiana with this easy and delicious Grilled Yellow Squash and Zucchini recipe. Using the Arteflame grill, this dish brings out the natural sweetness of the vegetables while achieving a perfect golden sear. Cooked entirely on the flat griddle cooktop, this method ensures an even cook without burning, creating a side dish that's both flavorful and visually stunning.

Ingredients

• 2 yellow squash, sliced into 1/4-inch rounds
• 2 zucchini, sliced into 1/4-inch rounds
• 3 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp fresh parsley, chopped
• 1/2 tsp red pepper flakes (optional)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill and stack firewood over them.
3. Light the paper and let the fire build up. In about 20 minutes, the Arteflame grill will be ready for cooking.

Step 2: Prepare the Squash and Zucchini

1. Slice the yellow squash and zucchini into even 1/4-inch rounds.
2. Place them in a large bowl and drizzle with melted butter.
3. Add sea salt, black pepper, garlic powder, smoked paprika, and red pepper flakes (if using). Toss to coat.

Step 3: Grill on the Arteflame Flat Griddle Cooktop

1. Spread the seasoned squash and zucchini slices on the hot flat griddle cooktop.
2. Position them near the center for a higher heat sear.
3. Grill for about 3-4 minutes per side until golden brown and tender.
4. Adjust placement towards the outer edges if needed to control cooking speed.

Step 4: Serve and Garnish

1. Once cooked, transfer the grilled vegetables to a serving plate.
2. Sprinkle freshly chopped parsley over the top.
3. Serve immediately and enjoy!

Tips

• Use a grill press to apply gentle pressure for even cooking and better carmelization.
• Always slice vegetables evenly to ensure uniform grilling.
• Experiment with different spices for unique flavor twists.

Variations

1. Cheesy Delight: Top with grated Parmesan cheese in the last minute of grilling for a crispy cheese crust.
2. Balsamic Glaze: Drizzle balsamic reduction for a sweet and tangy finish.
3. Spicy Kick: Add cayenne pepper and a squeeze of fresh lime for extra heat.
4. Herb Infused: Mix in chopped fresh rosemary and thyme for an aromatic touch.
5. Mediterranean Style: Toss with crumbled feta and toasted pine nuts before serving.

Conclusion

Grilled Yellow Squash and Zucchini is a perfect Indiana-inspired side dish, bringing out the best in these garden-fresh vegetables with the Arteflame grill. The even heat and natural butter infusion make this dish a crowd-pleaser, perfect for any outdoor cookout.

Best Pairings

• Grilled steak with a perfect reverse sear
• Grilled sweet corn on the Arteflame griddle
• Fresh tomato and basil salad
• A chilled glass of Indiana white wine