I came home with a decent amount of summer squash from the CSA pickup the other day. There was squash on the list (I chose the pattypan squash) plus an abundance of little zucchini and yellow squash in the bonus box.
I grabbed a few zucchini to go along with the pattypan and decided to grill them. I just sprayed them with olive oil and sprinkled them with sea salt. For the sauce I mixed one cup of fat free plain yogurt with about 2 tablespoons chopped fresh mint and a garlic clove minced up with a pinch of salt. A little confession here - I could have easily called this blackened squash in salt sauce - I left a couple of pieces on the grill too long and my pinch of salt was maybe a "pinch" if the jolly green giant was doing the pinching. It was a bit salty. But the rest of the family didn't think so because they always salt everything (bad habit...). In any case, I love the combination of grilled vegetables with a seasoned yogurt sauce - even a well (over?) seasoned one!