====== Grilled Summer Squash With Garlic Yogurt ======
 
courtesy of the [[https://www.wsj.com/articles/cheat-sheet-how-smart-chefs-use-spices-to-make-summer-recipes-even-better-f15cc858?reflink=integratedwebview_share|Wall Street Journal]]

===== Ingredients =====

**For the sauce:**
  * 1½ cups Greek yogurt
  * 1 small clove garlic, crushed
  * ½ teaspoon salt

**For the squash:**
  * 4–6 medium or 8 small koosa (sometimes called Mexican gray or Korean squash), or other summer squash
  * Olive oil, for brushing

** For the garnish:**
  * ½ teaspoon sumac
  * ½ teaspoon crushed dried mint
  * ½ teaspoon Aleppo pepper
  * ½ cup lightly toasted mixed nuts such as pine nuts, walnuts and almonds
  * Small handful roughly torn fresh herbs such as dill, parsley or cilantro
    
===== Directions =====


  * Make the yogurt sauce: In a bowl, combine all ingredients and mix to incorporate.
  * Heat a grill pan over medium heat. Slice each squash in half lengthwise. If the squash are quite fat, slice them into thirds, and if they are more than 6 inches long, half crosswise too. Brush generously with olive oil and sprinkle with salt.
  * Place sliced squash, cut-side down, on grill pan and cook undisturbed until dark grill marks appear, 4-5 minutes. Flip and cook until skin side is also charred, 5 minutes more. Remove finished pieces and set aside. Alternatively, if you are already firing up your grill, you can grill the squash until it has char marks on both sides.
  * To assemble, spoon yogurt sauce over a serving platter. Arrange grilled squash on top. Sprinkle with sumac, dried mint, pepper, toasted nuts and herbs.