This easy side was demolished during my last BBQ, so I'd recommend making extra. If you have any leftovers, these are great diced up in an omelet the next morning.
I used Mexican squash, but zucchini or any other variety will do.
4 medium squash
Salt & Pepper
2 tbs goat cheese
Preheat grill to med-high and slice squash in half lengthwise. Toss squash with olive oil, then sprinkle them with a little salt, pepper and garlic powder. Grill each side for 5-10 minutes (depending on the thickness of your squash) until they are slightly tender and have some noticeable grill marks.
Remove from grill and sprinkle with goat cheese and smoked paprika.