-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.