This recipe only takes an hour, and it's super easy. Start off with your marinade, which is just oil, chile flakes, vinegar, honey, and lemon juice, and just a little salt and pepper. Let your squash slices soak for about 30 minutes, then grill them along with your scallions. After 10 to 15 minutes, transfer the scallions to a cutting board, thinly slice them, and place them the vinaigrette along with the grilled squash and three-quarters of the mint. Serve it with the rest of the mint, as well as a sprinkling of salt and pepper.