You can use all of the summer squash for these, but I like to make them with just the necks, and use the rest of the summer squash for Annie’s Stuffed Summer Squash. Plus the neck rings are more delicate, while the body of the squash has all those seeds in it.

This is a really simple, and amazingly tasty and refreshing side dish.

Marinated Squash Rounds

summer squash – as many as you want – sliced into thin rounds
good balsamic vinegar
good olive oil
a Tablespoon or so of fresh oregano leaves

Mix equal parts balsamic vinegar and olive oil. Add a few grinds of fresh pepper and salt. Mix in the oregano.

Add the squash rounds to the vinegar and oil mixture, and turn well to coat. Make sure that all of the squash is at least coated with the mixture, and most of it is soaking in the mixture.

Cover with plastic wrap and let marinate overnight (or make in the morning and let marinate all day to serve the same evening).