Herb-Grilled Baby Squash and Mushrooms

Name: Herb-Grilled Baby Squash and Mushrooms
Cook time: 35 min
Total time: 35 min
Cuisine: American
Ingredients: 3 to 6 sprigs fresh sage or rosemary; 3 tablespoons white wine vinegar; 2 tablespoons chopped fresh sage or rosemary; Sea salt, to taste; Freshly ground black pepper, to taste; 1½ lb. assorted baby squash (zucchini, yellow summer, sunburst, and/or patty pan), halved lengthwise; 6 large (2-inch-diameter) cremini mushrooms, halved lengthwise; 3 lemons, halved

Instructions

Cook:35min

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. see more from this author

Updated at: Fri, 31 Jul 2020 16:22:32 GMT