Grilled Summer Squash and Sweet Peppers with Herbs and Lemon

Yield: 4 servings

• 3 sweet peppers (marconi, Jimmy Nardello or bell)
• 4 summer squash
• Olive oil
• Salt
• Red pepper flakes
• A handful of soft herbs (parsley, basil, mint or dill), chopped
• Lemon juice

Step 1: Preheat a gas grill to high.

Step 2: Trim the ends of the summer squash and cut lengthwise into ⅓” slices. Slice the peppers in half lengthwise, pull out the seeds and ribs, and slice lengthwise again into quarters (unless you are using Jimmy Nardellos). Brush the squash and peppers with olive oil and sprinkle with salt and the red pepper flakes. The vegetables will be easier to grill once the salt has softened them a bit, so let them sit for 20 minutes.

Step 3: Turn down the grill heat to medium-high. Grill the squash slices close together and at a slight angle. Let them cook for a few minutes without moving them, then chick one slice to see if it has nice, dark grill marks. When it does, flip all the squash and cook the second side for a another few minutes. As the vegetables are done cooking , move them to a tray. Grill the peppers skin side down for about 5 minutes, checking to see how brown they are getting, then flip them to the second side. If the peppers brown too quickly but still really feel raw and crunchy, you can pile them up on top of each other right on the grill- that way they will steam a bit. When they are done cooking, move them to the tray with the squash. 

Step 4: Arrange the grilled vegetables to a serving platter, shower them with the chopped herbs and lemon juice. Maybe sprinkle a little flaky salt if they need it.