1 lb. Red Dog Farm Summer Squash
1 bunch Oregano or Thyme, finely chopped
3 T olive oil
Juice of one lemon
Salt and pepper to taste

Slice squash diagonally into ¼ inch thick slices. Sprinkle both sides with a bit of salt and let excess liquid drain for ten minutes. Pat dry. Brush both sides with olive oil. Place on hot grill for a couple minutes per side or to your liking. Remove from heat. Separately, whisk together remaining oil, lemon juice, oregano, salt and pepper. Pour dressing over squash and serve.