Grilled summer squash

Ingredients

Pesto
2 cups pea sprouts, plus a few sprigs saved for garnish
1 cup mint leaves
1/2 cup shelled pistachios
2 cloves garlic
1/3 cup extra virgin olive oil
1 1/2 tsp. lemon juice
1 1/2 tsp. salt
1/2 tsp. black pepper

Spiced yogurt
1 cup Greek yogurt
1 tbsp. extra virgin olive oil
1 tsp. za’atar seasoning (if unavailable, season with black pepper)
1 tsp. salt
1 tsp. lemon juice

Squash
2 lb. mixed summer squash
Extra virgin olive oil
Kosher salt and fresh ground black pepper, to taste
2 bunches cherry tomatoes on the vine

Instructions

For pesto: Place all ingredients in a food processor. Blend until mixture is the consistency and texture of pesto, adding more olive oil if needed. Pesto may be refrigerated but must be brought to room temperature to use.

For yogurt: Mix ingredients well and keep chilled until needed.

For squash: Cut squash lengthwise into quarters. Toss in olive oil and season with salt and pepper.

Grill over a medium fire until slightly charred and cooked through, about 4 to 5 minutes per side. (The squash is best grilled over charcoal but can be cooked over gas or even in a hot oven.) Char tomatoes on the vine until just warmed through, about 2 minutes.

To serve: Toss grilled squash with room-temperature pesto. Spoon some of the yogurt sauce onto a serving platter as a base for the squash. Arrange squash over yogurt sauce. Arrange tomatoes, still on the vine, over squash. Drizzle with a little more pesto if you wish. Garnish with reserved pea sprouts.

Serves 4

Photo: © 2024 Paige Green