Minty Grilled Summer Squash

• 1 pound assorted summer squash (such as pattypan, zucchini, or zephyr)
• 1/2 cup packed fresh mint leaves
• 1 teaspoon kosher salt
• 1/2 cup plus 2 Tbsp. extra-virgin olive oil, divided
• 1/2 teaspoon black pepper, divided
• 1/3 cup red wine vinegar
• 2 tablespoons finely chopped shallot (from 1 shallot)
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard
• 2 ounces feta cheese, crumbled (about 1/2 cup), divided
• 1/4 cup packed fresh flat-leaf parsley leaves

1. Preheat grill to medium (350u0b0F to 400u0b0F). Cut larger squash into 1-inch-thick slices; leave any smaller squash whole. Place squash, mint, salt, 2 tablespoons of the oil, and 1/4 teaspoon of the pepper in a small bowl; toss to coat. Let stand 20 minutes.
2. Meanwhile, stir together vinegar, shallot, honey, mustard, 1/4 cup of the feta, and remaining 1/4 teaspoon pepper in a small bowl. Gradually whisk in remaining 1/2 cup oil.
3. Grill squash until slightly charred and tender, about 5 minutes per side. Transfer squash to a serving platter; drizzle with 3 tablespoons of the vinegar dressing. Sprinkle with parsley and remaining 1/4 cup feta. Serve immediately with remaining dressing.

summer, mint leaves, kosher salt, extravirgin olive oil, black pepper, red wine vinegar, shallot, honey, mustard, feta cheese, parsley

Taken from www.myrecipes.com/recipe/minty-grilled-summer-squash (may not work)