WHEN ZUCCHINI AND YELLOW SUMMER SQUASH ARE READILY available, give this dish a try: select the smallest, firmest squash. Choose a variety of whole bell peppers to turn this platter of grilled food into a rainbow of colors. Try a variety of hot peppers, such as banana, serrano, jalapeño, etc. For company, put the vegetables on a platter and serve with a duo of dressings. We suggest Chimichurri Sauce (page 26) and Lemon Caesar Vinaigrette (page 17).
SERVES 4
2 bunches green onions
8 small zucchini
8 small yellow summer squash
6 bell peppers in assorted colors
8 assorted hot peppers, or more to taste (optional)
3 to 4 tablespoons olive oil
Fine kosher or sea salt and freshly ground black pepper to taste
1½ cups (12 ounces) crumbled goat cheese
Prepare a hot fire in your grill.
Place the green onions, zucchini, yellow summer squash, bell peppers, and, if using, hot peppers on a baking sheet and drizzle with the olive oil, turning to coat everything lightly. Season with salt and pepper to taste.
Place the vegetables over the hot fire and grill, turning them several times until they are charred on the outside and cooked through to your liking, about 15 to 20 minutes.
Place the vegetables on a platter and sprinkle with the crumbled goat cheese. For a spectacular presentation, arrange a row of the green onions, then a row of the green charred zucchini, followed by the yellow summer squash and the peppers. Serve hot or at room temperature.