• Yield: 6 to 8 servings


  • Neutral vegetable oil

  • 4 pounds assorted summer squash, ends trimmed

  • 2 medium Vidalia onions

  • Sea salt

  • Black peppercorn in a pepper grinder

  • 1 lemon (for juicing)

  • Extra-virgin olive oil

  • 12 fresh basil leaves

  • 8 mint leaves

  • 1/2 cup fresh Italian flat-leaf parsley leaves


Preheat a grill and grease the grates.

Slice the squash in half, lengthwise (or pole to pole). Slice the onions in half, across the equator (keeping the root end attached to hold the onion together). Place the vegetables, cut side down, on the grates. Let cook until the cut surfaces of the vegetables are darkly charred. The vegetables should still be crispy (al dente) at the core. Flip to the other side for one minute, and then transfer the vegetables to a sheet tray.

Let rest on the sheet tray until they cool down to room temperature. Slice the squash and onions (being sure to remove the root end of the onion) into bite-sized pieces. In a mixing bowl, season the squash with sea salt, cracked pepper, fresh lemon juice, and extra virgin olive oil (to coat). Tear all of the fresh herbs, and mix them in.