It’s officially grill time. Let’s get the heat out of the house and into the back yard.
For 1 zucchini and 2 squash: Pureé 1/3c. olive oil with 2-4T. fresh herbs, salt and pepper to taste in a food processor or mortar and pestle.
Slice your zucchini and squash lengthwise in 1/2 inch thick slices. Brush with oil mixture and grill over a medium hot grill until brown, turn (brush on more oil if you had some left over) and brown the other side. Be careful not to burn it or overcook it until it’s dry–about five to seven minutes per side should do.