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Grilled Zucchini and Squash

Widely used in Mediterranean cooking, basil is aromatic and slightly pungent. Basil's delicate leaves are best used raw or added at the end of the cooking process.

  • Servings: 4
  • Yield: Serves 4
Grilled Zucchini and Squash

Source: Everyday Food


  • 2 zucchini (about 1 pound)
  • 2 yellow squash (about 1 pound)
  • 2 yellow bell peppers, seeds and ribs removed
  • 1/4 cup olive oil
  • Salt and pepper
  • 1/4 cup thinly sliced fresh basil


  1. Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally. Quarter bell peppers.

  2. In a large bowl, toss vegetables with oil; season with salt and pepper.

  3. Grill vegetables until tender, 6 to 8 minutes per side.

  4. Return vegetables to bowl; toss with basil.

Reviews (5)

  • passionforitaly 14 Aug, 2008

    Go to web site - they have two different versions of Volcano Potato - I would have added recipe here but it exceeds the 500 character limit.

  • 3raptorsmom 18 Jul, 2008

    What is the recipe for the volcano potatoes?

  • paulakelly 16 Jul, 2008

    I would like volcano potatoes recipe too.

  • kandiss 12 Jul, 2008

    I would love to have the 'volcano potatoes' recipe...thank you

  • jimsqueeniechef 9 Jul, 2008

    I have been grilling this recipe for years also. I add red bell peppers so the dish has added color and it is beautiful in a dish with the "Tuscan Chicken". I also add a dish called "Volcano Potatoes". If anyone is interested in this dish, please contact me and I will be glad to pass it on as it is perfect with this. Thanks, Vicki

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