Wash all vegetables thoroughly. Trim the tops and bottoms from the zucchini and crookneck squash, then cut each in half crosswise. Stand each piece upright on its cut end and slice downward into 1/8 to 1/4-inch-thick planks or “steaks.” Keep the pieces as even as possible, so they marinate and cook consistently.

Add the soy sauce, hoisin sauce, Asian sesame dressing, fish sauce, and seasoning blend to a large zip-top bag. Seal the bag and gently shake or massage it until everything is well combined.

Add the sliced zucchini, crookneck squash, and whole mushrooms to the bag with the marinade. Seal the bag tightly, then gently shake and turn it until all the vegetables are evenly coated.

Place the bag in the refrigerator and marinate for 2 to 4 hours. Every 30 to 45 minutes, gently turn, shake, or massage the bag to redistribute the marinade and keep the vegetables evenly coated.

NOTE: The texture of the vegetables is also up to you. The longer they marinate, the more water the squash will release, which can make the vegetables softer but more deeply flavored. A shorter marinade will keep them firmer, while a longer marinade gives you bigger flavor.

Preheat your grill to high heat, about 400°F to 450°F or hotter.

Remove the vegetables from the marinade and place them directly on the hot grill grates in a single layer. Lay squash planks lengthwise so they do not fall through. Grill 90 seconds to 2 minutes per side, until strong grill marks form and vegetables begin to soften. Work in batches if needed.

NOTE: For firmer vegetables, keep the cook quick and hot; for softer, more tender vegetables, grill a little longer.

Pull the vegetables from the grill and pile them onto a serving platter. They’re ready to eat right away and make a fun, flavor-packed summer side for just about any barbecue spread.

This is backyard vegetable magic: smoky, savory, a little sweet, and built to make even the kids reconsider their stance on squash.