1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon white-wine vinegar
1/4 cup vegetable oil
2 summer squash or zucchini (each about 1 1/2 inches in diameter), scrubbed
In a small bowl whisk together the garlic paste, the lemon juice, the vinegar, and pepper to taste and whisk in the oil. In a shallow baking dish large enough to hold the squash or zucchini in one layer combine the squash, halved lengthwise, and the marinade and let the squash marinate, covered and chilled, turning them several times, overnight. Grill the squash on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes and brush them with some of the marinade. Turn the squash, grill them for 6 to 8 minutes, or until they are tender, and transfer them to a work surface. (Alternatively the squash may be grilled in a ridged grill pan.) Slice the squash diagonally.
Recipe source: Gourmet magazine