- 4 small zucchini, sliced 1/4 to 3/8" thick, lengthwise
- 4 small yellow squash, sliced 1/4 to 3/8" thick, lengthwise
- ½ c orange juice
- ¼ c olive oil
- 1 clove garlic, minced
- 2 tbsp parsley
- 1 tbsp fresh basil
- ¼ tsp salt
- Ground pepper to taste
Combine the orange juice, olive oil, garlic, parsley, basil, salt and pepper and mix well. Pour marinade over sliced squash and allow to stand for ½ hour. Place squash on medium-hot grill and cook for about 3 minutes before turning. Turn to uncooked side and grill for another 2 to 3 minutes or until done to your liking. Remove from the grill and serve immediately.
Squash is best served when tender but still crisp. Remove it from the grill with the thought in mind that it will continue to cook until served.