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Grilled Zucchini and Squash in Dijon Marinade

Grilled zucchini and squash in Dijon marinade with a glossy, caramelized coating and char-marked planks. The tangy mustard-vinegar marinade turns golden on the grill in just 10 minutes of cooking.
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Prep Time 10 minutes
Cook Time 10 minutes
marinating 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: French-American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Zucchini and yellow squash
  • 2 medium zucchini sliced into 1/3-inch diagonal planks
  • 2 medium yellow squash sliced into 1/3-inch diagonal planks
Dijon Marinade
  • 3 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 2 tbsp white wine vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh thyme
  • 1 tsp honey
  • 0.5 salt to taste
  • 0.5 black pepper to taste
  • 0.25 fresh thyme for serving
  • 0.25 lemon for serving

Equipment

  • 1 grill

Method
 

Make the Dijon marinade
  1. Whisk olive oil, Dijon mustard, whole grain mustard, white wine vinegar, minced garlic, fresh thyme, honey, salt, and black pepper together until smooth. Visual cue: the mixture should look glossy and evenly mustard-colored.
Marinate the vegetables
  1. Toss the zucchini and yellow squash planks in the marinade until coated, then let sit at room temperature for 30 minutes. Visual cue: planks will look slick and lightly thickened from the mustard.
Grill and caramelize
  1. Preheat the grill to medium-high and oil the grates well to prevent sticking. Visual cue: grates should be hot enough to sizzle when vegetables land.
  2. Remove the vegetables from the marinade (reserve remaining marinade) and place them on the grill. Visual cue: grill marks begin forming immediately.
  3. Grill for 3–4 minutes per side until caramelized and charred. Visual cue: edges turn deep golden-brown with darker char spots.
  4. Brush the reserved marinade over the vegetables during the last minute of cooking. Visual cue: coating looks tacky and shiny as it caramelizes.
Serve
  1. Arrange the grilled zucchini and yellow squash on a platter and drizzle any remaining marinade over. Visual cue: the surface should look glossy, with char marks facing up.
  2. Garnish with fresh thyme and serve with lemon. Visual cue: bright herb flecks and lemon wedges add a fresh color contrast.

Notes

Pro tip: keep the heat at medium-high and avoid moving the planks too often so they char and caramelize instead of steaming. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on a grill pan or in a skillet. Freezing is not recommended due to zucchini’s texture. For a lower-sugar option, use maple syrup or omit the honey and add a touch more vinegar to keep the tangy profile.