Summer squash and zucchini have a mild flavor but allowing it to brown develops more depth. I like to cut it in large slices and grill it so it's thick and meaty, like a steak. Summer squashes and mint go really well together and here, the acid from the tomatoes pulls it all together.

Ingredients:

4 medium or 2 large zucchini or yellow summer squash
Kosher salt
2 to 3 tablespoons olive oil, plus extra for brushing the squash
1-pint yellow cherry tomatoes, such as Sunrise Bumblebee, halved, or 2 to 3 medium tomatoes, cut into ½-inch chunks
2 green onions, sliced
1 medium garlic clove
1 to 2 teaspoons red wine vinegar
Mint, a few sprigs
1/2 cup hazelnuts, roasted and roughly chopped

Instructions:

To cook the Squash:

Heat a barbecue grill to medium-hot, or heat a stovetop grill pan or cast-iron skillet over medium-high heat.

Slice the zucchini lengthwise in large slices about 1/2-inch thick. Season them with salt and brush with olive oil. In batches, grill them for 3 to 4 minutes per side, until lightly browned and tender. Transfer to a plate.

To make the sauce:

In a large bowl, stir together the tomatoes and green onions. Grate in the garlic with a microplane and stir in 2 to 3 tablespoons olive oil, 1 teaspoon vinegar, and salt to taste. Let it stand about 10 minutes until juicy, then taste, adding more of what you wish.

To serve:

Pile up the grilled squash on plates. Spoon the sauce on top and garnish with torn mint leaves and chopped hazelnuts.