While vacationing on Cape Cod a few years ago, the small cottage we rented came complete with a tiny herb garden abundant with fragrant oregano. Paired with freshly picked yellow squash from the Orlean’s Farmer’s Market, brushed with olive oil, sprinkled with sea salt, pepper and placed on the grill, the delicious results perfectly captured on a plate, the joy and simplicity of cooking with summer’s freshest ingredients.
Grilled Summer Squash with Fresh Oregano
Summer Squash (small only)
Salt & Pepper
Preheat barbeque grill on high heat.
Wash squash well and cut in half lengthwise.
Wash and pat dry, stems of fresh oregano. Strip off leaves and chop coarsely.
Brush olive oil on all sides of squash and sprinkle chopped oregano over flat cut side.
Season well with salt and pepper.
Place cut side down on hot grill for 3-4 minutes, to get some nice grill marks.
Turn carefully, trying not to lose too much oregano, and cook for another 3-4 minutes until tender. To test for doneness poke the thickest part of squash with a fork, and if it yields readily, it’s done.