The crosshatch pattern isn’t just for show (even though it does look cool)! It allows for the salt to fully penetrate the squash and also draws out some of the excess water so that the sweet, tangy glaze can be fully absorbed.
4 medium summer squash or zucchini (about 1½ lb. total)
⅓ cup unseasoned rice vinegar
¼ cup low-sodium soy sauce
3 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. vegetable or sunflower oil, divided
½ small shallot, thinly sliced into rounds
¼ cup coarsely chopped cilantro leaves with tender stems
1 tsp. toasted sesame seeds
Prepare a grill for medium-high heat. Cut each squash in half lengthwise, then score cut sides in a ¼" crosshatch pattern with the tip of your knife. Toss squash and 1 tsp. salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
Meanwhile, combine honey, vinegar, soy sauce, and chili paste in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring occasionally, until reduced by half and slightly thickened (just shy of syrupy), 5–7 minutes. Remove from heat. Stir in 1 Tbsp. oil.
Toss squash with remaining 1 Tbsp. oil in a large baking dish or plate. Turn squash cut side up, then brush with glaze.
Grill squash cut side down until just beginning to char around the edges, about 3 minutes. Continue to grill, turning every minute or so and brushing squash with glaze on cut sides, until just tender and cut sides are lightly charred and shiny from the glaze, 6–8 minutes total. (Reserve any leftover glaze.) Transfer squash to a platter.
Squeeze juice from 1 lime half into a medium bowl and add shallot and cilantro; season with salt and toss to combine.
Drizzle squash with any leftover glaze. Top with herb salad and sprinkle with sesame seeds. Serve with remaining lime half alongside.
Reviews SectionDid anyone have issues with the glaze burning on the BBQ grill bars?Karen CalanchiniSouth of Mt. Shasta06/28/20This makes a beautiful presentation and is delicious. However, it ruined my Nordic Ware gill plate which I used stovetop, as our BBQ grill was being used by hubby for numerous other food. It came out beautifully, but the sauce burned so bad onto the grill pan, which is non-stick. I kept the temp. down to medium, and turned zucchini as recipe suggesed and zucchini did not stick, but the sauce sure did.Karen CalanchiniSouth of Mt. Shasta06/28/20Wow. This is such a delicious vegetable dish! Makes a great vegan meal over rice. The smell and flavor reminded me of unagi (Japanese grilled eel) which I love.I don’t own a grill so made this recipe in a pan and it turned out perfectly. The lime squeeze is crucial to making the dish pop.The only two adjustments I made were substituting agave nectar for honey and spring onion for shallot.baptisteParis, France06/18/20super simple and delicious! its worth while to really get the liquid out of the squash during the resting process, otherwise the squash will expel liquid during the grilling process (happened a little to me).This is a ridiculously good recipe, super easy to make and great flavors. We paired it with the Spicy coconut chicken thighs and it was a huge hit. This is going into the regular rotationkentjmcguiGold Coast07/01/19This is a great recipe! Scoring the squash is such a good idea and a technique I’ll likely use again, even if I don’t follow this exact recipe. The glaze was delicious and would be good on all kinds of things, not just squash. I’ll definitelty make this again.AnonymousCalifornia06/30/19I wish I'd been grilling summer squash and zucchini all along! The salt/paper towel method means you get a much better (less watery) texture and the sauce is delicious. I'm definitely going to try eggplant like another commenter mentioned.Such a perfect recipe. I'll be making this all summer. I had extra glaze so I just painted it on everything I was grilling—fish, onions—it makes everything better. I skipped the very-Andy herb salad part but I'm sure it would feel more like a main dish, and look more beautiful.alexbeggsBon Appétit 06/24/19I’ve a couple squash and eggplant from the garden I’m going to tryGuitarguy_1963Houston06/24/19