Grilled Squash with Mint Chermoula Dressing

One of my favorite vegetable side dishes is simply grilled, in-season vegetables with a fresh and herby sauce.


  • 4 zucchini squash, sliced into ½" diagonals
  • 4 yellow squash, sliced into ½" diagonals
  • Sea salt, to taste
  • 2/3 cup fresh mint leaves, chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lime juice
  • 1/4 cup rice vinegar
  • 3 cloves garlic, peeled and chopped
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon chili paste
  • 1/2 cup olive oil, plus more for grilling


  • Preheat the grill to medium-high.
  • Brush the vegetables with olive oil and sprinkle with sea salt.
  • Carefully arrange the squash on the hot grill and cook until grill marks appear, about 2 minutes. Flip and continue cooking until the vegetables are charred on both sides and are cooked through, about another 2 minutes.
  • To prepare the dressing, add the mint leaves, paprika, salt, lime juice, rice vinegar, garlic, cumin, chili paste and olive oil to a small blender. Blend until smooth. Arrange the vegetables on a plate and drizzle with the dressing.