BROILED SUMMER SQUASH WITH VINAIGRETTE, DILL AND GOAT CHEESE

The wide variety of shapes and sizes and bright shades of yellow and green make summer squash an attractive choice. Perk up their neutral taste with a zingy vinaigrette and a sprinkling of goat cheese warmed and softened under the broiler.

Cook Time: 10 minutes
Serves: 4

4	young summer squash, such as green or yellow zucchini, pattypan squash, crookneck yellow or a combination, halved lengthwise
3	tablespoons extra-virgin olive oil
	Coarse salt and freshly ground black pepper
1	tablespoon red wine vinegar
1	garlic clove, grated
1	tablespoon finely chopped fresh dill
1	tablespoon finely chopped fresh chives or green scallion tops
1	ounce cold fresh goat cheese, crumbled (3–4 tablespoons)

1. Arrange the top oven rack so that the squash will be about 4 inches from the broiler. Preheat the broiler.
2. Place the squash, cut sides up, on a baking sheet. Lightly brush both the tops and bottoms of the squash with 1 tablespoon of the oil. Sprinkle the cut sides with salt and a grinding of black pepper. Broil until lightly browned, about 3 minutes. Turn the squash over with a wide spatula and broil until the other sides are browned, about 3 minutes more. Remove the pan from the oven.
3. Meanwhile, whisk the remaining 2 tablespoons oil, the vinegar, garlic, ¼ teaspoon salt and a grinding of black pepper until blended. Arrange the squash cut sides up. Sprinkle each squash half with some of the dill and chives. Use a teaspoon to evenly drizzle the vinaigrette on top of the squash. Top each with some of the goat cheese, dividing it evenly.
4. Broil until the cheese is softened and beginning to turn golden, about 2 minutes. Serve warm or at room temperature.

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Make a Meal

Serve with Middle Eastern Bread Salad ([>]) or Summer Tomato and Olive Bread Salad ([>]) and Warm Green Bean and Red Onion Salad with Mint (see Variations, [>]).

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