Food Friday: The many shades of squash

Summer is not my favorite season. It’s hot and sticky, and I prefer the fall because of the cooler temperatures and watching the leaves change color.

But one thing summer has going for it is the plethora of fresh produce that’s available.

I usually go to a farmers’ market once a week during the summer to stock up on fresh cucumbers, melons, squash and tomatoes.

Last weekend, I stumbled across an orange variety of squash.

I was excited to try this new variety, along with my favorites—yellow squash and zucchini.

During the summer, we use our grill to cook most of our meals, and lately we’ve really enjoyed grilling squash. Here’s a quick and easy recipe.

Ingredients:

Yellow summer squash or zucchini, any variety

olive oil for drizzling

salt

pepper

Directions:

Slice the squash; I prefer to slice them thin, but if you slice them thicker, they won’t burn as easily.

Put slices in a bowl, drizzle with enough olive oil to coat them, and stir.

Add salt and pepper to your liking; I prefer more pepper and less salt.

Stir to incorporate, and then place the squash on aluminum foil.

Wrap the squash in the foil and put on the grill (If you have a grill basket for cooking vegetables, feel free to use that instead and skip these steps). Flip the foil packet over every few minutes until your squash is at the desired crispness.

My husband is our primary griller, and he said once he hears the zucchini start to sizzle, he knows it is ready. The orange squash tasted very similar to zucchini.

Happy grilling!