4 bone-in chicken breasts
or 2 large summer squash (or a combination)

Freshly ground black pepper

Kosher salt

Olive oil

Fresh oregano sprigs, for garnish

For the vinaigrette:

2 cloves of elephant garlic

1/4 cup white wine vinegar

1 teaspoon honey

2 tablespoons fresh oregano leaves

1/2 teaspoon kosher salt

1/2 teaspoon red chili flakes

3/4 cup extra-virgin olive oil

Light grill and burn to medium hot. Place garlic cloves in heavy duty tin foil, drizzle with olive oil, seal, and place directly in the coals. Cook until cloves are browned and very soft, about 20-30 minutes. Remove from the grill and squeeze cloves out of the skin when cool enough to handle. Combine the garlic, vinegar, honey, oregano, and chili flakes in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Pour into a small bowl and set aside. Brush the chicken (or fish, or squash) with olive oil and season with salt and pepper. Place chicken on the grill, skin side down and grill until browned and crisp, about 6 to 7 minutes. Flip chicken and continue cooking until an instant read thermometer reads 165°F in the thickest part of the breast. Remove chicken to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest for 5 minutes, garnish with oregano sprigs and serve.