grilled summer squash w/ basil-mint gremolata

Fire up the grill for this simple summer side dish accompanied with a lemony-herb topping.

7 small to medium summer squash (I used green zucchini and zephyr)
olive oil
salt & pepper
1 cup tightly packed basil leaves, finely chopped
1/4 cup loosely packed mint leaves, finely chopped
zest and juice of 1 lemon
2 garlic scapes, finely chopped
1/2 cup olive oil
1/4 teaspoon red pepper flakes
1/4 teaspoon sugar
1/2 teaspoon course salt
few grinds of black pepper (about 1/8 teaspoon)

View the full recipe at the Seasonal Veg Head →