This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil. It's the perfect treatment for almost any summer squash.

Featured in: The Purposeful Cook; To Usher In Fall, A Rich Harvest From Summer's Last Hurrah.

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