Ingredients
1 pound small young summer squashes (about 8), cut into 1/4-inch-thick rounds (halved if large)
2 tablespoons fresh oregano or thyme leaves
1 tablespoon extra-virgin olive oil
Freshly ground pepper
6 ounces pecorino fresco, crumbled (about 1 1/2 cups; www.murrayscheese.com)
Preparation
Toss together squashes, herbs, and oil in a large bowl; season with pepper. Add cheese; toss. Let stand at room temperature 15 minutes before serving.
