Meatless Monday – Grilled Squash with Cilantro Vinaigrette


This versatile Cilantro Vinaigrette is my go-to sauce, salsa, and marinade. It is comprised of bright herbs, spicy jalapeno, sweet honey, and acidic lime juice, and not only complements the flavors of raw or cooked vegetables, it also contrasts the richness of proteins like fish, chicken, or beef. You can even add a bit of sour cream to the finished product for a creamy salad dressing or taco condiment. Here it is in action as a marinade and sauce for grilled zucchini and Summer squash.

Grilled Zucchini and Summer Squash with Cilantro Vinaigrette

1 large zucchini, cut into rounds on a bias
1 large summer squash, cut into rounds on a bias
1½ cups loosely packed cilantro leaves
½ cup loosely packed mint leaves
2 scallions, roughly chopped
½ jalapeno, seeded and roughly chopped
2 tablespoons white wine vinegar
2 tablespoons honey
1 teaspoon salt
½ teaspoon black pepper
Pinch cayenne pepper
¼ cup freshly squeezed lime juice
¼ cup olive oil

Place the rounds of zucchini and summer squash into a large bowl.

Add the cilantro to a blender along with the mint leaves, roughly chopped scallions, white wine vinegar, honey, salt, black pepper, cayenne pepper, and freshly squeezed lime juice. Pulse to combine all ingredients.

With the blender running on low, slowly drizzle in the olive oil then puree the sauce until it reaches a uniformly smooth consistency.

Pour half of the sauce over the raw vegetables and toss until they are evenly coated; marinate for 30 minutes.

Heat a grill or grill pan over medium-high heat. Grill the marinated vegetables in a single layer for 3 minutes per side, or until you achieve dark grill marks. Transfer the grilled zucchini and summer squash to a serving platter and pour the remaining sauce over the top.