Grilled Summer Squash with Mint and Dill

Jul 22, 2020 | Salads, Vegetables

Fresh mint and dill add depth and contrast to this grilled summer squash dish. The perfect easy vegetable side that is paleo, whole 30, and dairy free. 

Fresh mint and dill add depth and contrast to this grilled summer squash dish. The perfect easy vegetable side that is paleo, whole 30, and dairy free. 

Grilled Summer Squash with Mint and Dill

This grilled summer squash is my new favorite way to get my veggies in and I’m so excited to share it with you guys! I’m the first to admit that I’m unusually in love with vegetables. I make all these baked goods for you guys and I love the creation process, but this is the kind of dish that reeeaaally makes me light up. I especially partial to zucchini, which as I’ve told you guys before I eat 2-3 times per day. It’s just the perfect veggie–it’s flavorful, light, quick and easy to cook, easy to digest, and it goes well with so many flavors!

More admissions: I’m prone to tossing my veggies in a frying pan and eating them plain because most of the time I don’t care what they taste like and I’m just trying to move fast. But after I created with summer squash dish I’m rethinking that habit!

Fresh mint and dill add depth and contrast to this grilled summer squash dish. The perfect easy vegetable side that is paleo, whole 30, and dairy free. 

How to make Grilled Summer Squash with Mint and Dill

So just how simple is this Grilled Summer Squash dish? The simplest! That’s the thing so many people don’t realize about healthy eating–it doesn’t have to be complicated! You can make dishes just like this one with pretty much any veggie out there: grill or roast it with a bit of healthy oil, add some acid like lemon or lime, and top it with some herbs! In this case you’ll want to heat up a grill (I use a stovetop grill pan because #apartmentproblems but a charcoal or gas grill would be ideal!)  Then slice you veggies, lightly oil them, and grill them until you get those beautiful grill marks on each side. Then you’ll mix together a lovely blend of olive oil, garlic, and lemon, toss it all together, and top with fresh mint and dill! Easy peasy and done in about 15 minutes–does dinner get better than that?

And if you want to make an event of it I’d recommend serving this with some grilled salmon or chicken–I’m drooling just thinking of it!

Can I use other herbs if I don’t have mint or dill?

Yes! I’ve made this summer squash with thyme and loved it, and I’ve also done cilantro which I always love. The mint and dill combo is a heavenly one, but you ca experiment with whatever fresh herbs you have nearby and I’m sure you’ll create a veggie dish everyone will love. Zucchini is so versatile you can really dress it up with anything!

If you want to try some other recipes with healthy greens you might like these (they’re all Whole 30!):

Fresh mint and dill add depth and contrast to this grilled summer squash dish. The perfect easy vegetable side that is paleo, whole 30, and dairy free. 

Without further ado, it’s time to make my new favorite veggie dish! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

Grilled Summer Squash with Mint and Dill

Fresh mint and dill add depth and contrast to this grilled summer squash dish. The perfect easy vegetable side that is paleo, whole 30, and dairy free. 

COURSE Side Dish
Cuisine American
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
SERVINGS 4

INGREDIENTS

  • 1 lb zucchini and yellow squash trimmed and sliced lengthwise
  • 1/2 red onion, cut into wedges
  • 1/4 cup extra-virgin olive oil divided
  • 1 clove garlic minced
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 cup fresh mint
  • 2 tbsp fresh dill

INSTRUCTIONS

  1. - Prepare a stovetop or charcoal grill.
  2. - Lightly oil the squash and red onion with 1-2 tbsp of olive oil, then grill the squash, turning once, until softened and grilled, about 10-15 minutes. Remove from grill to a serving bowl.
  3. - Mix the remaining olive oil with the minced garlic, lemon, and salt. Toss the squash and red onion with the olive oil mixture until evenly coated, then top with mint and dill. Enjoy!

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MEET THE AUTHOR

Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

About Elle Fait

Hi! I’m Moriah, a nomadic food photographer and recipe developer. Elle Fait means She Makes, and those two words sum up the best of who I am. Here you’ll find me creating elevated gluten/grain free recipes that everyone can gather around together.

Elle Fait is a space devoted to celebrating the act of making. Making wholesome paleo food, making art, making travel plans, and making a habit of finding the joy in life.

You can learn more about me here.

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