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Last Meatless Monday, we did a sandwich. This time, we’re doing one again and we’re taking it outside.

This grilled sandwich features one of the season’s most prolific offerings — zucchini squash. The squash is the hearty base of this sandwich, which also includes melt-in-your-mouth brie, fresh tomatoes, garlic and, if you prefer, sprouts.

It would go great with sweet corn and a salad on (yet another) hot summer night.

Grilled Summer Squash and Brie Sandwiches

2 zucchini or medium yellow squash, sliced lengthwise into 1/2-inch-thick slices

2 teaspoons extra-virgin olive oil

1/2 teaspoon coarse sea salt

1/4 teaspoon freshly ground black pepper

4 thick-cut slices round country bread (sometimes known as a boule)

1 large garlic clove, split

10 ounces Brie cheese, sliced

1 large tomato, sliced

1 cup sunflower, radish or other sprouts

Prepare a grill for medium-high-heat cooking or preheat the broiler. Brush squash with oil and sprinkle with salt and pepper. Grill or broil, turning once or twice, until tender and nicely browned, 6 to 8 minutes. Set aside.

Grill or broil bread until just lightly browned, about 1 minute per side. Rub bread on both sides with garlic; discard garlic. Cover tops of slices with Brie; place on a cool part of the grill and cover the grill (or broil) until the cheese is somewhat melted. Top with grilled squash, tomatoes and sprouts. Cut each sandwich in half and serve.

• Recipe from www.wholefoodsmarket.com