4 0Summer squash 0Olive oil 0Rosemary, basil, thyme or herbes de provence 0balsamic vinegar 0Salt and pepper Cut the squash into large, bite-sized chunks. For the average zucchini-like squash, this means cut in half and then in lengths about as long as a finger joint. Parboil the squash in lightly salted boiling water for about a minute, until the skin color brightens. Drain and place in a bowl big enough to toss everything like a salad. Dress with good quality olive oil (the best you can afford is what you should always use on salad-y things) and balsamic vinegar. I don't give quantities because you should adjust to taste and the amount of squash you have. Let's say for a good-sized bowl of squash chunks, a quarter-cup of oil and a quarter-cup of vinegar. That's probably a lot, but better to have too much than not enough and you can always use what drains to the bottom of the bowl again in a salad as a vinaigrette. Chop the herbs well, but not too finely; if using dried herbs, crush them between your hands. Fresh, use a good handful of assorted herbs; dried, use about two teaspoons--cup your palm, fill the little hollow, that's about enough. Add to the squash. Season with salt and pepper; taste, and adjust the seasonings. Store covered in the fridge til cool. Delicious the first day, better the second.