Seared Zucchini & Squash Salad with Whipped Goat Cheese

Preparation

A bounty of ripe yellow squash and zucchini just needs a few minutes on the grill to turn into a bright and vibrant summer side dish. Grill them in planks with rounds of sweet red onion, then chop into bite-sized pieces and toss in a sweet and tangy honey-sumac vinaigrette—the vegetables will soak up the flavors of the vinaigrette straight off the grill, and you can serve the salad warm or at room temperature. 

1. Preheat gas grill with two heat zones for at least 15 minutes: one side set to high (about 550°F/290°C) with a HexClad Hybrid BBQ Grill Topper and a second side set for indirect cooking. If using a charcoal grill, arrange coals to one side to create an indirect heat zone.

2. In a large bowl, combine zucchini, summer squash and 3 tablespoons oil. Season with salt and pepper; toss to combine. Working in two batches, add vegetables to heated grill pan and cook, tossing occasionally, until charred in places and tender, 8 to 10 minutes. Transfer to a large bowl and cover to keep warm; repeat with remaining vegetables.

3. In a small bowl, combine vinegar, lemon juice, mustard, honey, sumac and garlic. Whisk to combine, then continue to whisk while slowly drizzling 2 tablespoons oil. Season with salt and pepper. Pour over grilled vegetables and add onion. Stir to combine, then set aside.

4. In a food processor fitted with S-blade, combine cheese, lemon zest and remaining 2 teaspoons oil. Process until whipped and smooth. Fold in dill and season with salt and pepper. Transfer to a serving platter, then top with vegetable mixture. Sprinkle with more dill, sumac and flaky sea salt.

MAKE AHEAD TIPS

Refrigerate vinaigrette in an airtight container for up to 2 days. Shake well before using. 

NOTES

This might be too niche or bougie, but a hickory-smoked honey is DELICIOUS in the vinaigrette. 

Halved shallots would also be great instead of red onions.