Wide ribbons of grilled zucchini and yellow summer squash, tossed with a simple olive oil dressing, are served with peppery arugula, nuts, and tangy goat cheese.

Heat, a grill over medium heat (or a grill pan over medium-high). In a medium-size bowl, combine the olive oil and lemon juice; season with salt and pepper. Add the squash and zucchini ribbons, tossing
to coat.

Working in batches, grill the squash and zucchini until lightly charred and tender, about 2 minutes per side.

Return the squash and zucchini to the bowl with the olive oil; toss with the onion, pine nuts, arugula, and cheese. Serve warm or at room temperature.

Photography by John Gruen & Jason Houston