Brother Victor’s grilled summer squash & zucchini

• 1/2 cup good olive oil
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon fresh thyme leaves, mashed with the flat of a knife
• 3 garlic cloves, minced
• 1 tablespoon lemon juice
• 3 tablespoons balsamic vinegar
• sea salt and freshly ground pepper to taste
• 4 medium zucchini, halved lengthwise
• 4 medium yellow summer squash,halved lengthwise

1. Prepare a gas or charcoal grill for direct grilling over medium heat.
2. Combine the oil, rosemary, thyme, garlic, lemon juice, and vinegar in a deep bowl and mix well.
3. Dip the zucchini and summer squash strips into the sauce or, better yet, coat them on both sides with a pastry brush.
4. Grill them for about 3 to 4 minutes per side, or until mildly cooked. Serve immediately with the main course, be it fish, meat, or whatever else.

Note: This recipe also works perfectly with eggplant. Substitute for the squash 4 to 6 medium “Japanese” eggplants, which, being a bit smaller than other eggplants, work well on the grill when halved lengthwise.