Name: Herb-Grilled Summer Squash
Total time: 30 min
Yield: Serves 8 (serving size: about 3 slices)
Ingredients: ¼ cup chopped fresh basil; ¼ cup chopped fresh cilantro; ¼ cup chopped fresh mint; ¼ cup chopped fresh chives; 1 ½ pounds medium zucchini (about 3); 1 ½ pounds medium-size yellow squash (about 5); 3 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 tablespoons red wine vinegar

Preheat grill to medium-high (400°F to 450°F). Stir together basil, cilantro, mint, and chives in a small bowl. Cut zucchini and yellow squash lengthwise into 1/2-inch-thick slices. Place in an even layer on a rimmed baking sheet; drizzle with oil, and sprinkle with 3/4 cup of the herb mixture. Sprinkle with salt and pepper, and let stand 10 minutes. Place squash slices directly on oiled grates, and grill, uncovered, turning occasionally, until lightly caramelized, about 10 minutes.

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Herb-Grilled Summer Squash

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