Chile-Coated Grilled Summer Squash & Zucchini


1/4 c olive oil
1 T garlic, minced
1/4 c fresh chili pepper, minced
1 your choice
1 t ground cumin
1 salt and pepper
2 md zucchini, cut length-wise
2 md summer squash, cut length 1 wise into 1/2 inch planks


1/4 c olive oil
1/3 c fresh lime juice
3 T honey
1/4 c roughly fresh, chopped
1 cilantro
1 salt and pepper


Make the dressing: In a small bowl, whisk together all of the ingredients and put aside.
In a medium bowl, combine the olive oil, garlic, chili pepper and comino seeds and mix well.
Add the squash and zucchini planks and toss well so the squashes are completely covered with the mixture.
Place the squashes on the grill over a medium-hot fire and cook for about 3 minutes on each side, or until well browned.
Remove the squashes from the grill, place on a platter, drizzle with the dressing, and serve.