Acorn Squash - Grilled with Rosemary

By á-47

Ingredients

• 2 Tbsp. olive oil, divided
• 1/4 cup white wine vinegar
• 1 Tbsp. fresh rosemary
• 1/2 tea. salt
• 4 cloves garlic, pressed
• 2 lb. acorn squash, thinly slices

Preparation

Step 1

Combine 1 Tbsp. oil and next 4 ingredients in a large zip lock; add squash. Seal and turn to coat. Marinate in refrigerator 2 hours.

Remove squash from marinade; reserving marinade. Brush squash with remaining tablespoon oil.

Cook squash, covered with grill lid, over medium hot coals (350-400) about 10 minutes on each side. Place on a serving dish, and drizzle with reserved marinade. Cover and let stand 10 minutes.