Grilled Summer Squash with Oriental-style Basting Sauce

Summer squash, yellow or zucchini, are excellent subjects for grilling with a wide variety of seasonings. I normally grill them on high heat with my Creole Seasoned Salt and dried herbs, but this recipe requires a bit more effort and lower heat.

Yellow squash

Salt to taste

Prepare the Basting Sauce (recipe follows). Remove a slice from each end of the squash and cut them in half, length wise. Brush the cut side with the basting sauce and let them stand at room temperature for 30 minutes. Prepare the grill for direct cooking over a medium fire. Place the squash cut side down and grill for 3 minutes. Turn to cut side up and begin basting. Cook for an additional 10 minutes, or until tender, basting every minute. Remove the squash to a serving plate and lightly salt.

Oriental-style Basting Sauce

1/4 cup honey

1/4 cup rice wine vinegar

3 tablespoons soy sauce

1/2 to 1 teaspoon Sriracha

Combine all ingredients and stir to thoroughly mix, Be sure that the honey is dissolved. This is best done by stirring the bottom of the bowl with the basting brush.