4 young summer squash (yellow, zucchini or pattipan)
1/2 c. olive oil
1/4 tsp. chopped fresh oregano
Salt and freshly ground black pepper to taste

Split the squash lengthwise. Brush both sides with the olive oil and sprinkle with salt and pepper.

Grill over medium heat, turning often. Cook 7 or 8 minutes, or until limp. Sprinkle with chopped oregano. Serves 4.