Makes 4 cups
Macros: 68 cal, fat 1g, carbs 11g, protein 7g, fibre 3g
3 to 6 sprigs fresh sage or rosemary
3 tablespoons white wine vinegar
2 tablespoons chopped fresh sage or rosemary
Sea salt, to taste
Freshly ground black pepper, to taste
1½ lb. assorted baby squash (zucchini, yellow summer, sunburst, and/or patty pan), halved lengthwise
6 large (2-inch-diameter) cremini mushrooms, halved lengthwise
3 lemons, halved
Submerge herb sprigs in water 15 minutes. Meanwhile, in a large bowl combine vinegar, chopped herb, salt, and pepper. Add squash and mushrooms; toss to coat.
Prepare a charcoal grill with medium-hot coals. Place wet herb sprigs directly on coals. Add rack to grill. Place squash and mushrooms on grill rack (use a grill pan if necessary). Grill, covered, 10 to 15 minutes or until squash is crisp-tender, turning once or twice to brown evenly. Add lemon halves, cut sides down, to grill rack the last 5 minutes of grilling.
Transfer vegetables from grill rack to a bowl. Squeeze two lemon halves over vegetables. Cover and let stand 5 minutes. Serve warm with remaining lemon halves for squeezing.