Instructions: Combine the olive oil, vinegar, garlic, salt, pepper and crushed red pepper in a large shallow dish. Add the vegetables and turn to coat. Marinate for 1 to 4 hours, turning occasionally.

Prepare the grill.

Grill over medium-hot coals, 4 to 6 inches from the heat, basting and turning once, until the squash is tender and streaked with brown, about 10 minutes total. Serve hot or at room temperature.

This recipe yields 4 to 6 servings.

Comments: Katharine Kagel serves this dish at Cafe Pasquals in Santa Fe. Leftovers make a delicious salad when chopped and tossed with a spoonful of balsamic vinegar, a handful of black olives and a sprinkle of toasted sesame seeds.

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