Take one or more summer squash - any type. I enjoy crook neck squash which has just started to form bumbs on the skin. At this point the skin isn't too tough but it's a bit nutty and the seeds are still relatively small. Also Cozelle is very tasty (this is a zucchini with ribbing and stripes). But any summer squash is good. At any rate, take your squash and cut lengthwise in 1/4 to 1/3" slabs. Lay the slabs into a baking dish and drizzle on a little olive oil. Smear it around to cover the slab and salt with sea salt from your grinder. Flip the slab and repeat. Continue to layer the squash into the pan, oiling and salting each layer. Let it rest for 20 minutes or so. You can also add a little sprinkling of thyme for a change.
Grill the squash on medium heat for 5 - 7 minutes per side. Maybe more, maybe less. It's OK if it's a little brown but you don't want it to fall apart.
Serve & enjoy!
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