Mixed grill of zucchini and yellow summer squash with pesto oil

I tend to overbuy when the farmers’ market is brimming with summer vegetables, especially all the delicate summer squashes. I especially can’t resist the cute pattypans. For an attractive presentation, I slice the zucchini and yellow crookneck, straight neck, or cocozelle squashes on the diagonal, and cut the pattypan squashes horizontally so the slices look like flowers. Use this recipe as a guideline and mix and match whatever summer squashes look freshest in the market.


Serves 4


2 tablespoons basil pesto homemade or store-bought
3 tablespoons extra-virgin olive oil plus more for brushing
3 pattypan or other yellow summer squashes ends trimmed and cut into thick slices (see headnote)
3 zucchini ends trimmed and cut on the diagonal into thick slices
Kosher or sea salt
Freshly ground pepper


Prepare a hot fire in a charcoal grill or preheat a gas grill on high.

In a small bowl, combine the pesto and 3 tablespoons olive oil and mix well. Set aside.

Arrange the squash slices in a single layer on a large, rimmed baking sheet and brush generously on both sides with olive oil. Season with salt and pepper.

Oil the grill grate. Place the squash slices directly over the hot fire and grill, turning once, until dark brown grill marks appear and the slices are crisp-tender, 4 to 5 minutes.

Arrange the squash slices, overlapping them, on a warmed platter and drizzle the pesto oil over the top. Serve immediately.