Grilled or Roasted Summer Squash with Caper-Raisin Vinaigrette from Six Seasons p 211.
That caper-raisin vinaigrette - not sure why anchovy isn't in the name since it uses a whole tin of them 
- isn't the prettiest sauce but it sure packs a lot of flavor and turns a simple dish of grilled squash and fresh tomatoes into something very special. I'll certainly make this again and put that sauce on everything!
I had lots of tomatoes but no Sun Golds or other cherry varieties so I cut up a few nice heirloom tomatoes. I quartered the zucchini instead of just cutting them in half and rinsed and blotted it after salting. They picked up a lot of color before they were tender so I transferred them from the grill pan to the CSO to cook for a few more minutes.
Edited to add that this is supposed to be topped with dried breadcrumbs, which I forgot to add even though they were right in front of me. I put them on my next plateful 🙃 and they add a nice crunch, but the dish is good either way.
