You have likely had ponzu in a Japanese restaurant. It’s often served with fried items, where its lively mix of soy sauce, citrus, and the silky sweetness of mirin (rice wine) slacks the richness of anything fried while foregrounding the essence of the fried ingredient itself. In my backyard, I’ve employed ponzu to complement a range of grilled vegetables. Eggplant, onions, corn: Any mid-summer veggine shines with a side of ponzu. But I think I like it most with summer squash. You want to slice your squash into thinnish planks lengthwise. Lay them on the grill. No fat or oil; no salt. Let the first side char slightly, then flip. You’ll begin to see the pieces turn translucent. That’s how you know the squash have completed their lap on the grate. Dust them with salt and slick them with oil. You could use toasted sesame oil to echo the Japanese-ness of the ponzu. You could also employ extra-virgin olive oil.