-Light your grill your b-b-q.

-Cut 1-2# summer squash into planks or slices about ½ inch thick.

-Rub or brush both sides of the zucchini with extra-virgin olive oil and sprinkle with sea salt and pepper.

-Put the squash on the fire when it’s medium hot.

-Grill them turning once until grill marks are visible, about 10 minutes.

-Transfer to a platter and drizzle with Balsamic vinegar and some chopped basil, parsley or dill.

-Serve hot or at room temp with Fresh Herb Vinaigrette.

Fresh Herb Vinaigrette:

Combine the following…

4 TBS extra-virgin olive oil

1 TBS white wine vinegar

1 TBS salt-packed capers, soaked and drained

20 basil leaves and/or ¼ bunch parsley or dill

1 clove garlic

Sea salt and freshly ground black pepper, to taste

In a blender, purée the oil, vinegar, capers, basil/parsley/dill and garlic and season with salt and pepper.