Grilled Summer Squash with Creamy Charred Scallion Basil Dressing

Quite simple, but quite good. This is a versatile combination-cut the squash into different shapes, grill it just enough to cook through and chill it and dress it with cold dressing for a salad tossed with some romaine or Little Gem lettuce. Use mint instead of basil, and go Mid-East.

INGREDIENTS:

1½ pounds summer squash, different shapes and colors preferred, halved across the widest/longest plane

1 lemon for juice

2 cloves garlic peeled

Olive oil as needed

Salt and pepper to taste, and as needed

1 cup or as needed Creamy Charred Scallion Basil Dressing (See recipe)

METHOD:

Get a grill hot. Make sure the grates are brushed well.

Cut 1/8^th inch deep into the cut surfaces of the squash to form diamonds on the surface, spacing the lines ¼-inch apart. (This helps the flavors of the marinade penetrate.) Scatter salt over the cut surfaces of the squash.

Rub a peeled garlic clove on the bottom of a non-reactive bowl until you see the garlic oils on the surface. Do this until the clove is falling apart. Wait for the oil to dry then repeat with the second clove. Squeeze the lemon juice into the bowl and season with a little salt and plenty of pepper. Whisk 15-20 seconds so the flavors of the garlic are picked up by the lemon. Toss the squash in the juice and allow to marinate for 5-12 minutes. Drain well and drizzle with olive oil.

Grill, leaving nice marks on the squash. Flip and repeat. Cook just until the squash are cooked through. They should be tender but still retain a little snap to them. Remove to a platter and drizzle with the dressing. Serve.

Serves: 4

Source: Chef Andrew E Cohen