As the end of summer nears and fall approaches, Chef Kyle Itani of Hopscotch brings both seasons together with two of its best ingredients: tomatoes and squash. In this recipe, he keeps the grill out for just a few weeks longer, combining both with some fresh flavor from the broccoli rabe. The juice from the tomatoes creates a perfect dressing for the grilled squash and broccoli rabe, and the finished dish has a unique combination of cooked and raw vegetable textures.