This vibrant pasta salad features smoky grilled Halloumi, tender-crisp zucchini and squash, fresh herbs, and tangy pickled ...

Vegetables often get kicked to the side for things like burgers and steaks during summer grilling time, but who decided that ...

Preheat grill to high (450°F to 500°F). Toss together squash, canola oil, 2 teaspoons salt, and 1/2 teaspoon black pepper in a large bowl until evenly coated.

Preparation. Step 1. Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and ½ cup oil in small bowl to combine; set marinade aside.

Place sliced squash, cut-side down, on grill pan and cook undisturbed until dark grill marks appear, 4-5 minutes. Flip and cook until skin side is also charred, 5 minutes more.

The salted squash hangs out over a bowl for 10 minutes—enough time for water to drain, ensuring less sog and more concentrated summer squash flavor. The slices also create space for the marinade ...

Heat grill. 2. Cut squash into lengthwise slices, about 1/2-inches thick. Place on rimmed baking sheet in single layer. Brush both sides with oil. Season with salt (or seasoned salt) and pepper.