Summer squash (small only)

Fresh oregano

Olive oil

Kosher salt and freshly ground black pepper


Heat up the grill.

Cut the squash in half lengthwise. Strip the oregano leaves from the stems and chop them coarsely. Brush olive oil on all sides of the squash and sprinkle chopped oregano over the cut side. Season well with salt and pepper.

Place the cut side down on the hot grill for 3 to 4 minutes to get some nice grill marks.

Turn the squash carefully, trying not to lose too much oregano, and cook for another 3 to 4 minutes. To test for doneness, poke the thickest part of squash with a fork—if it yields readily, it’s done!

Serve immediately.