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Grilled Squash and Mushrooms with Fresh Herbs

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


  1. 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.

  2. 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.

  3. 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.

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