Tri-Color Summer Squash On The Grill - cooking recipe

Ingredients

3 zucchini (8-10 inches)
3 yellow squash (8-10 inches)
3 pattypan squash (6-7 inches diameter. I prefer the white variety)
1/2 cup olive oil
1/2 teaspoon garlic powder
2 teaspoons italian seasoning
salt and pepper
grated parmesan cheese (optional)
horseradish sauce (optional)

Preparation

Slice the squash lengthwise into slabs 1/2 to 3/4 inches thick.
Mix olive oil with seasonings. Toss with squash slabs and let sit at least 10 minutes and up to several hours (refrigerated or in picnic cooler).
Drain and reserve the marinade.
Grill in batches over medium-high heat.
Cook 3-5 minutes per side, brushing reserved marinade onto the top before turning. You want them to brown quickly without becoming mushy but you don't want them to scorch.
Salt and pepper to taste.
Pass grated parmesan and/or horseradish sauce (1 tsp to 1 tbs horseradish -- horseradish fades as it ages so how much depends on how long the jar has been open -- blended into 1/2 cup sour cream), at the table.