Grilled Garlic Scapes and Summer Squash

Garlic scapes are the flower bud of the garlic plant. The buds are removed in July to encourage the bulbs to thicken up. They are a seasonal treat!

Source: Jim Weber


baby summer squash per person (use 2 for 2 people)
garlic scapes (or a bunch of asparagus)
1⁄4 cup
olive oil
1 teaspoon
dried oregano
1 teaspoon


Wash and dry the vegetables. In a small bowl, mix olive oil, salt, and oregano. Light the charcoal — without lighter fluid! Use a charcoal chimney to get coals going. 

Slice the squash vertically from the bottom to just below the stem in ¼" slices. The squash should "fan" slightly while remaining connected at the stem. Brush the squash and garlic scapes with olive oil, transferring to a platter as you go. 

When the coals are ready, lay the vegetables on the grill. Turn the squash every 2 - 6 mins, depending on the quantity of items on the grill. Scapes will be done in 1 - 2 mins per side. 

Remove each vegetable as they're done, and serve warm with balsamic vinegar.  (Recipe♦466)