Grilled Summer Squash With Lemon-Scallion Dressing
This perfect-at-room-temperature salad celebrates summers abundant squash and zucchini harvest. Tossed with a honey, jalapeño, and lemon dressing and topped with fresh basil, this grilled salad will take pride of place on everyone’s plate.
Canola oil for grill grates
3 small zucchini (about 1 pound), halved lengthwise
3 small yellow squash (about 1 pound), halved lengthwise
2 tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1/2 tsp. lemon zest, plus 1/2 a whole lemon
1/2 small jalapeño pepper, thinly sliced
1/2 tsp. pure honey
2 scallions, thinly sliced
1/2 c. fresh basil, torn
Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil. Brush zucchini and squash with 1 tablespoon olive oil. Season with salt and pepper.
Grill zucchini, squash, and lemon half, cut sides down, until charred and just tender, 3 to 4 minutes. Transfer to a cutting board; cut zucchini and squash into 2-inch pieces.
Squeeze juice from grilled lemon into a bowl. Add lemon zest, jalapeño, honey, and remaining tablespoon olive oil and whisk to combine. Season with salt and pepper. Add zucchini, squash, scallions, and basil and toss to combine.