- 4 summer squash, sliced lengthwise 1/8 inch thick
- 1 teaspoon salt
- 5 ounces herbed cheese spread
- Chopped fresh herb, for garnish
- Toss squash with salt and let sit 15 minutes; pat dry. Grill over high heat until well marked on both sides, 3 to 4 minutes. Spread each with 2 tsp. cheese. Roll up, secure with toothpick and top with fresh herb.