1/4 cup reduced-sodium vegetable broth or 1/4 cup reduced-sodium chicken broth
1 tablespoon lime juice
1/2 teaspoon chopped fresh mint
1/2 teaspoon chopped fresh basil
1/2 teaspoon finely chopped gingerroot
1/2 teaspoon finely chopped jalapeno
1 teaspoon reduced sodium soy sauce
Directions:
1. Place zucchini and squash in square baking dish 8 × 8 × 2 inches. Mix remaining ingredients; pour over vegetables. Cover and let stand at least 1 hour but no longer than 2 hours. 2. Heat coals or gas grill. Remove vegetables from marinade; reserve marinade. Cover and grill vegetables 4 inches from medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until golden brown and tender. 3. Cut each crosswise into 4 pieces. Toss with any remaining marinade.
