Grilled Lamb Chops With Roasted Summer Squash And Chimichurri

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2 garlic cloves, peeled

1/2 cup fresh flat-leaf parsley leaves

3 tablespoons extra-virgin olive oil, divided

1 1/2 tablespoons coarsely chopped shallots

1 teaspoon fresh oregano leaves

1 1/2 teaspoons sherry vinegar

1 1/2 teaspoons fresh lemon juice

Dash of crushed red pepper

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

3 medium yellow squash, cut lengthwise into 1/4-inch-thick slices (about 3/4 pound)

3 medium zucchini, cut crosswise into 1/4-inch-thick slices (about 3/4 pound)

6 (5-ounce) lamb loin chops, trimmed (about 1 inch thick)

Cooking spray

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