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Published: Wednesday, 3/16/2005

Grilled Squash with Herbes de Provence

2 yellow squashes or zucchini (12 to 14 ounces total)

1 to 2 tablespoons extra-virgin olive oil

Coarse salt (kosher or sea) and freshly ground black pepper

2 tablespoons herbes de Provence

1 to 2 cloves garlic (optional), minced

Trim the ends off the squash. Cut each squash lengthwise into 1/2-inch thick slices if you are using a contact grill; cut each into 1/4-inch thick slices if you are using any of the other indoor grills (grill pan, built-in grill, etc.). Lightly brush each slice on both sides with olive oil, then season on both sides with salt and pepper. Sprinkle with herbes de Provence and garlic, if using, over both sides of the squash.

Cook the squash, following the instructions for your grill until they are golden brown and tender. Transfer to a platter or plate and serve at once.

Yield: 2 to 4 servings

Source: Raichlen's Indoor! Grilling

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