2 pounds summer squash, mixed varieties if possible
salt and pepper
chile oil, (see recipe)
½ cup slivered almonds, toasted
½ pound goat’s milk feta
1 tablespoon chopped mint
1 tablespoon chopped parsley
To make the chile oil
2 cups neutral oil like canola or safflower
¼ cup mixed dried chiles or chile flakes
- Combine oil and dried chile in a small saucepot and place over low heat. Warm the oil just until the chiles start to sizzle, about 180F. Immediately remove from heat and let sit until room temperature. Ideally, leave the chiles in the oil overnight for a stronger flavor and then strain out the next day, but straining out immediately will work too. Store covered and refrigerated for up to 6 months.
To grill the squash
- Light grill and allow to preheat (gas) or light charcoal and let flame then turn to embers. Meanwhile, wash squash then cut into ½ -inch thick pieces, trimming off the hard ends. Lay the squash out on a wide work surface like a cutting board or cookie sheet. Drizzle the squash on both sides with chile oil, enough to coat well but not dripping. You can use a pastry brush if you prefer. Season the squash pieces on both sides with salt and lightly with black pepper. Place the squash on the hot grill and cook for 1 to 2 minutes on each side, using tongs to turn them, until the squash is tender. Depending on how hot your grill is the time may vary.
- Transfer the squash to a platter and garnish with toasted almonds, crumbled feta and herbs. May be served hot or room temperature.