By Deborah Madison, The New Vegetarian Cooking for Everyone
1½ pounds summer squash
2 tablespoons olive oil
Sea salt
Serves 4 to 6
Slice squash lengthwise into thirds or halves. Brush each side with olive oil and season with sea salt. Grill on both sides until browned, turning 45 degrees once. Arrange on a platter with sauce.
Yogurt Sauce with Cayenne and Dill
Smooth and creamy with a pleasant edge of tartness, yogurt-based sauces can be used as dips or cooling accompaniments to a wide range of foods.
Makes 1½ cups
1 cup yogurt
½ cup thick yogurt or sour cream
1 large garlic clove
½ teaspoon sea salt
2 teaspoons or more chopped dill
¾ teaspoon cayenne or hot paprika
Whisk the yogurts together. In a mortar, mash the garlic to a paste with the salt; measure 1 teaspoon, then add it to the yogurt with the dill and cayenne. If you have time, refrigerate for 1 hour before serving.
Reprinted with permission from THE NEW VEGETARIAN COOKING FOR EVERYONE by Deborah Madison, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC.
Deborah Madison is the author of THE NEW VEGETARIAN COOKING
FOR EVERYONE, (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC.
