Ingredients:
2 medium zucchini, sliced into 1/2-inch planks
2 medium summer squash, sliced into 1/2-inch planks
3 tablespoons Plew Farm maple syrup
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 clove garlic, minced
Salt and pepper, to taste
Fresh chopped parsley or chives, for garnish (optional)
Instructions:
Preheat your grill to medium-high heat.
In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, and minced garlic until smooth.
Lay the zucchini and squash planks on a tray and brush both sides generously with the maple-Dijon glaze. Season with salt and pepper.
Grill the vegetables for 3–4 minutes per side, brushing with additional glaze as they cook, until tender and nicely charred.
Remove from the grill, arrange on a platter, and drizzle with any remaining glaze. Sprinkle with fresh parsley or chives if desired.
Serve warm alongside grilled chicken, burgers, or on its own as a summer side.