By Deborah Madison, The New Vegetarian Cooking for Everyone
1½ pounds summer squash
2 tablespoons olive oil
Serves 4 to 6
Slice squash lengthwise into thirds or halves. Brush each side with olive oil and season with sea salt. Grill on both sides until browned, turning 45 degrees once. Arrange on a platter with sauce.
Yogurt Sauce with Cayenne and Dill
Smooth and creamy with a pleasant edge of tartness, yogurt-based sauces can be used as dips or cooling accompaniments to a wide range of foods.
Makes 1½ cups
1 cup yogurt
½ cup thick yogurt or sour cream
1 large garlic clove
½ teaspoon sea salt
2 teaspoons or more chopped dill
¾ teaspoon cayenne or hot paprika
Whisk the yogurts together. In a mortar, mash the garlic to a paste with the salt; measure 1 teaspoon, then add it to the yogurt with the dill and cayenne. If you have time, refrigerate for 1 hour before serving.
Reprinted with permission from THE NEW VEGETARIAN COOKING FOR EVERYONE by Deborah Madison, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC.