Ingredients
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1 medium zucchini, cut lengthwise in half
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1 medium summer squash, cut lengthwise in half
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1/4 cup reduced-sodium vegetable broth or 1/4 cup reduced-sodium chicken broth
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1 tablespoon lime juice
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1/2 teaspoon chopped of fresh mint
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1/2 teaspoon chopped fresh basil
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1/2 teaspoon finely chopped gingerroot
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1/2 teaspoon finely chopped jalapeno
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1 teaspoon reduced sodium soy sauce
Instructions
- Place zucchini and squash in square baking dish 8 × 8 × 2 inches. Mix remaining ingredients; pour over vegetables. Cover and let stand at least 1 hour but no longer than 2 hours.
- Heat coals or gas grill. Remove vegetables from marinade; reserve marinade. Cover and grill vegetables 4 inches from medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until golden brown and tender.
- Cut each crosswise into 4 pieces. Toss with any remaining marinade.