Ingredients:

  • 2 medium summer squash (zucchini or yellow squash), about 1 pound (450g) total
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon sea salt (3g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1 clove garlic, minced
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons fresh lemon juice (30 ml), from about 1 lemon
  • 1 tablespoon finely chopped fresh parsley (15 ml)
  • 1 tablespoon finely chopped fresh basil (15 ml)
  • 1/2 teaspoon Dijon mustard (3g)
  • 1/4 teaspoon sea salt (1.5g), or to taste
  • 1/4 teaspoon black pepper (1.5g), or to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Trim the ends of the squash and slice them lengthwise into ¼-inch (0.6 cm) thick planks. You can also slice them into rounds if preferred.
  2. In a bowl, toss the squash with olive oil, minced garlic, salt, and pepper. Ensure the squash is evenly coated.
  3. Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). Clean the grill grates.
  4. Place the squash planks on the hot grill grates in a single layer. Cook for 3-4 minutes per side, until tender and slightly charred. Watch closely to prevent burning.
  5. While the squash is grilling, whisk together all the vinaigrette ingredients in a small bowl until well combined. Taste and adjust seasonings as needed.
  6. Arrange the grilled squash on a serving platter. Drizzle generously with the lemon-herb vinaigrette. Garnish with extra fresh herbs, if desired. Serve immediately or at room temperature.