Grilled Summer Squash Salad with Green Peppercorn Chèvre
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
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