2012 Veg Garden Grilled Summer Squash

We cooked these on the grill using a woklike pan with holes made just for grilling odd shapes. Green zucchini and yellow straightneck squash from the garden were sliced very thick so they had time to get good carmel color without getting mushy. Adding a sweet onion, also a large chop, along with salt, pepper and a drizzle of olive oil then into the pan over medium high flame got the job done. A dressing to pour over after cooking sounded good so I held out a chunk of onion to dice finely, snipped some thyme and basil from the herb pot and gave that a fine chop, added a quarter cup of pear vinaigrette, a tablespoon of balsamic vinegar, a few tablespoons of olive oil, a finely chopped garlic clove, salt and pepper into a bowl and whisked lightly. I let that sit while cooking the veg and dumping it into a bowl, then I just poured the mixture over the still hot veggies and tossed. Skewered
shrimp and grilled top sirloin rounded up the meal, if you don't count the red velvet cake...