This grilled summer squash is made with rice vinegar, honey, soy sauce, hot chili paste, cilantro, shallot, lime juice, and sesame seeds.

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:

• 2 tablespoons sunflower or vegetable oil, divided
• 4 medium summer squash (about 1 ½ pound)
• 1/3 cup unseasoned alcohol-free rice vinegar
• 1/3 cup honey
• ¼ cup low sodium soy sauce
• 3 tablespoons hot chili paste
• ¼ cup coarsely chopped cilantro leaves with tender stems
• ½ small shallot, thinly sliced into rounds
• 1 lime, halved
• 1 teaspoon toasted sesame seeds
• Kosher salt to taste

Directions:

• Heat your grill for medium-high heat.
• Cut each squash half lengthwise then with a tip of your knife score cut to size in a ¼ inch crosshatch pattern.
• Toss squash and 1 teaspoon of salt in a colander and set over a bowl.
• Let it sit for 10 minutes, then pat them dry with a paper towel.
• Meanwhile in a small saucepan, mix together vinegar, honey, soy sauce, and chili paste.
• Bring it to a simmer over medium-high heat and cook for 5 to 7 minutes or until slightly thickened and reduced by half, stirring occasionally.
• Remove from heat and mix in 1 tablespoon of oil.
• In a large baking dish toss squash with remaining 1 tablespoon of oil.
• Turn squash cut side up and brush with glaze.
• Grill squash cut side down for 3 minutes or until just beginning to char around the edges.
• Continue to grill (turning every minute or so and brushing squash with glaze on cut sides) for 6 to 8 minutes total or until just tender and cut sides are shiny from the glaze and lightly charred.
• Reserve any leftover glaze.
• Transfer squash to a serving platter.
• Combine lime juice, shallot, and cilantro in a medium bowl, season with salt.
• Drizzle squash with leftover glaze, top with cilantro mixture, and sprinkle with sesame seeds.