Different flavors, textures and cooking techniques combine in this perfect end-of-summer dish
Bring a large pot of salted water to a boil. While the water is heating, trim 1/2 lb. whole green beans.
Toast 1/2 C. pumpkin seeds in the toaster oven.
Dice tomatoes to make 1 1/2 C. Place in a bowl with their juices and toss with 1/2 t. salt plus pepper.
Peel 1 small clove of garlic then press and add to the tomatoes.
When the pot returns to a boil, transfer the beans to a cold water bath then rinse and drain when cool. Toss the green beans with the tomatoes and 3 T. olive oil.
Trim the ends of 1 lb. of zucchini. Use a mandoline, vegetable peeler or sharp knife to thinly slice the zucchini across it’s entire width. Lay them on a platter or large plate.
Mix together 1 T. olive oil, 1 t. sesame oil and 2 T. soy sauce plus black pepper. Pour onto a plate, then pour it over the zucchini slices and let them sit for 10 minutes.
Heat the grill to high and use a tongs to place the zucchini slices on the grate in a single layer. Turn them as they brown — the first side takes longer to cook. Remove each slice to a different plate. Cook in batches until they are finished.
Serve the green bean/tomato salad topped with a heap of squash slices and sprinkle with the toasted pumpkin seeds.