I do this same thing with the following differences. I par-steam the squash very briefly, then while the pieces are still hot, I put them in a ziploc bag with garlic, olive oil, balsamic vinegar and salt and pepper. Once they've marinated to at least an hour, slap them on the grill just long enough to get marked, then serve. We also use zucchini and eggplant. These are great the next day eaten just cold or on a salad...YUM!

Reviewed On: Jul. 10, 2009