2 pounds summer squash, sliced 1/2-inch thick
2 tbsp. freshly squeezed lemon juice
2 tbsp. fresh mint, torn into pieces
2 garlic cloves, finely chopped
1 tsp. coarse sea salt or kosher salt, plus additional salt to taste
1/2 tsp. crushed red pepper flakes
3 tbsp. extra-virgin olive oil
freshly milled black pepper
Warm a large heavy skillet, griddle or grill pan over medium heat. Arrange the squash in a single layer and sear until speckled with brown and beginning to blacken, about 5 minutes. Flip the squash and cook for 4 to 5 minutes more. Repeat with remaining squash.
In a serving bowl, combine the lemon juice, mint, garlic, salt and red pepper flakes and let marinate for 5 minutes. Whisk in the oil.
Transfer the seared squash to the bowl, toss to coat with the dressing, and let rest for about 5 minutes. Season with additional salt and pepper and serve.
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