Grilled Squash and Mushrooms with Fresh Herbs

Herb-flavored smoke is a great way to add flavor to grilled foods. Choose thick herb sprigs and soak them in water so you get the most smoke production when they are placed on hot coals. If using a gas grill, follow the manufacturer’s directions for smoking. Look for squash that are on the small side (about 6 inches for zucchini and yellow summer squash). Cutting the squash in half lengthwise through the stem allows them to absorb the most smoke flavor. We've put together a popular list of other plant-based barbecue recipes for you to try this summer.

By Shelli McConnell,


  • 3 to 6 sprigs fresh sage or rosemary
  • 3 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh sage or rosemary
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1½ lb. assorted baby squash (zucchini, yellow summer, sunburst, and/or patty pan), halved lengthwise
  • 6 large (2-inch-diameter) cremini mushrooms, halved lengthwise
  • 3 lemons, halved


  • Submerge herb sprigs in water 15 minutes. Meanwhile, in a large bowl combine vinegar, chopped herb, salt, and pepper. Add squash and mushrooms; toss to coat.
  • Prepare a charcoal grill with medium-hot coals. Place wet herb sprigs directly on coals. Add rack to grill. Place squash and mushrooms on grill rack (use a grill pan if necessary). Grill, covered, 10 to 15 minutes or until squash is crisp-tender, turning once or twice to brown evenly. Add lemon halves, cut sides down, to grill rack the last 5 minutes of grilling.
  • Transfer vegetables from grill rack to a bowl. Squeeze two lemon halves over vegetables. Cover and let stand 5 minutes. Serve warm with remaining lemon halves for squeezing.

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About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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