Grilled summer squash with mint and cheese
- 2 avocado squash or 1 pound or more other summer squash
- olive oil (and olive oil spray for cooking if you want)
- salt and pepper
- ricotta salata cheese (a pressed firm ricotta), about 2-3 ounces, coarsely grated
- fresh mint, about a handful, washed, stemmed and shreeded
- red wine vinegar
- Wash the squash well: soak it in cold water for 10-15 minutes, and rinse to remove all grit. Scrape any gritty section that remain or peel lightly if necessary. Cut into 1/2 inch slices. (If using thin small zucchini, you could halve them or cut them on a diagonal.)
- Brush the grill lightly with oil, or spray a nonstick skillet with olive oil spray, and heat on high. If using the spray, you should spray it on a cold grill or skillet and then heat it. For oil, you can just brush it on once the grill or skillet is hot.
- Cook the squash for 5-7 minutes on each side, until browned and tender. (The time varies widely with the head of your skillet or grill. Don't overcook ,since it will continue to soften after you remove it.
- Arrange the squash nicely on a serving plate and season with salt and pepper.
- When it has cooled to room temperature, sprinkle with the cheese and then the mint. Set aside up to an hour or two until ready to serve, but ideally, don't refrigerate it.
- Drizzle with olive oil and vinegar shortly before serving.