It's the season for summer squash and the Farmer's Market was brimming with them in all sizes. My favorites are the patty pan squash which come in all hues of yellow and green (they are the small round yellow squash with the scalloped edges on the left)
They are great for the grill. Just cut them in half so you have two scalloped pieces. Spray with olive oil, sprinkle with herbs de Provence, salt, pepper and lay them out on a perforated rack and grill until they're crispy brown on each side.
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