Grilled Squash with Garlic Cucumber Sauce

I used to hate squash, for the most part it was flavorless mush. I've learned that you have to remove some of its liquid and cook it very quickly. I served this with curried lamb and it was very firm and tasty.

3 Zuchinni squash

3 Yellow squash

Salt

Pepper

Olive oil

Peel the squash and cut on an angle in 1/2" slices. Place in a large bowl and sprinkle liberally with sea salt. After five minutes, toss the squash rondels to coat in their liquid and add more salt if needed. Let sit for ten more minutes, then rinse the salt off and pat dry with paper towels. This process removes much of the water in the squash and allows them to retain a firm texture when grilled.

Just before grilling add a healthy splash of olive oil and a generous grind of pepper.

 Garlic Cucumber Sauce

1 Cup finely diced cucumber

1 Cup natural unflavored yogurt, drained in sieve over sink

2 cloves garlic

1 Tbsp fresh dill

salt

pepper

1 tsp fresh lemon juice

Combine ingredients and mix. Refrigerate up to 24 hours. Let stand at room temperature for thirty minutes prior to serving.

Grill squash over medium high heat, about three minutes per side, just enough to get grill marks. Toss with sauce when done and serve immediately.