I love this jazzed-up version of grilled summer squash. You can easily cut this recipe in half, or use just yellow crooknecks or zucchini instead of both.
Slice the squash and zucchini into ½-inch (12 mm) rounds and place them in a large mixing bowl. Add the grapeseed oil, tossing the vegetables until all are coated.
Heat a grill pan, cast-iron skillet, or grill over medium-high heat. Grill the squash slices, flipping them once or twice, until they are slightly tender and browned or charred on both sides, about 5