It is Farmers Market season in Seattle and this weekend we picked up some baby yellow squash with flowers attached. They are so pretty. You often see them on a menu in the restaurants this time of the year. Usually they are stuffed with ricotta or some other cheese and then deep-fried. I really did not want to deep fry them so we simply cut them in half, salted, sprayed with some grapeseed oil spray and grilled 3 minutes per side.
We enjoyed them along with a salmon, salad and grilled peaches. Peaches were grilled the same way, except no salt.