Ingredients
1/4 cup extra-virgin olive oil, divided
1/2 cup whole almonds
3 large shallots, peeled and very thinly sliced (1 cup)
3 tablespoons wildflower or other delicately flavored honey
1/2 jalapeño or Fresno chile (1 1/2 ounces; red is nice, but green works too), seeded, halved, and thinly sliced (1 1/2 tablespoons)
1/4 cup distilled white vinegar
Vegetable oil, for grill
2 yellow summer squashes (about 1 pound, 2 ounces total), quartered lengthwise
2 zucchini (about 1 pound 2 ounces total), quartered lengthwise
Kosher salt and freshly ground pepper
1 1/2 cups fresh ricotta
1/4 cup packed fresh mint leaves, chopped
Preparation
Heat a small skillet over medium. Swirl in 1 tablespoon olive oil, add almonds, and cook, stirring frequently, until fragrant and golden, 3 to 5 minutes. Scrape almonds onto a small paper-towel-lined plate; let cool slightly, then coarsely chop.
Return skillet to medium heat; add 2 tablespoons olive oil and shallots. Cook, stirring often, until translucent and just turning golden on edges, about 3 minutes. Stir in honey and jalapeño. Bring to a simmer over medium, then simmer, undisturbed, 1 minute. Remove from heat; pour mixture into a 9-by-13-inch baking dish. Whisk in vinegar.
Preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush summer squashes and zucchini with remaining 1 tablespoon olive oil; grill, flipping twice, until lightly charred and tender, about 10 minutes total. Transfer to baking dish with honey mixture; toss to coat, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature 10 minutes, flipping summer squashes and zucchini halfway. (Or refrigerate, covered, up to 12 hours.)
Dollop ricotta evenly among 4 plates; season with salt and pepper. Serve vegetables atop ricotta, drizzled with leftover honey mixture from baking dish, and sprinkled with toasted almonds and mint.
