Grilled beets and yellow squash

Okay, so we did this for the fourth of July, which as you might be able to tell from the date I post this, was over a week ago. I just got around to uploading the pictures - my bad. Anyway, in addition to gobs of other good food, we grilled these veggies and they were yummy.

Grilled beets
Sliced fresh beets (about 1/4 inch thick) - I had three or four medium ones
olive oil
rosemary



Cut up the beets, coat them in olive oil, add rosemary, grill. They sat in the fridge for an hour or so before we grilled them, but that was just for time management purposes, not because they need to sit or anything. We grilled them on a piece of aluminum foil since they were kind of small and we didn't want them falling through the grill rack.

Grilled yellow squash
Four medium yellow squash - quartered (you could slice them too, if you wanted)
lemon juice
olive oil
fresh chives
fresh basil
minced garlic



I whisked together about equal parts lemon juice and olive oil, added the cut up fresh herbs and garlic, and then coated the squash in it. Let it marinate for a while (more than fifteen minutes, but probably not more than overnight - ours sat in the fridge for a couple of hours). Grill. You could do smaller chunks and put them on skewers (we did that last year with zucchini and yellow squash) but this time we just quartered them and put them directly on the grill.

End result:

Yummy and colorful!

A (I'll pick a better nickname eventually)