Grilled Pattypan “Steaks” with Italian Salsa Verde

Ingredients

Salsa-Combine the garlic, salt, anchovy fillet and capers in a food processor or an immersion blender, add the parsley and oil and puree.
Season to taste with salt and pepper.
Prepare a hot outdoor grill.
Slice the squash 3/4 inch thick and toss in a bowl with the olive oil and salt and pepper to taste.
Grill the pieces for about 5 minutes on each side until they are tender all the way through and beginning to drip.
Transfer the squash slices to a platter.
Top each one with a teaspoonful of the salsa, and serve hot or warm.

Source: Healthy – Martha Rose Shelman