Grilled Squash with Piquant Sauce

1 yellow squash, cut into 1/4-inch slices

2 teaspoons olive oil, or as needed

1 cup seasoned bread crumbs

5 tablespoons mayonnaise

2 teaspoons plain yogurt

1 tablespoon taco sauce

1 teaspoon Asian chile paste

¼ teaspoon paprika

Preheat grill for medium heat and lightly oil the grate.

Place squash in a bowl; drizzle with olive oil. Stir to coat. Place bread crumbs in a separate bowl; dredge squash in bread crumbs until well coated.

Cook squash on preheated grill until browned, 2 to 3 minutes per side.

Whisk mayonnaise, yogurt, taco sauce, chile paste, and paprika together in a bowl. Top each cooked squash slice with a dollop of mayonnaise mixture.