Grilled Garlic Scapes & Summer Squash

by Amanda Paa on July 6, 2014

Grilled Summer Squash & Garlic Scapes | heartbeet kitchen I hope you all had a fabulous 4th of July and are relaxing a little bit before heading back to the grind tomorrow. I wanted to pop in with this quick post because the time to enjoy garlic scapes and young, tender summer squash does not last long!

With Smitten with Squash’s release so close, I’d been dreaming of remaking many of the recipes since turning in the manuscript. And finally, finally I spotted the tiny yellow and green gems nestled into baskets at the market last weekend.

Naturally you might think I’d had my fill of squash after eating it every imaginable for way for nearly a year, but that just isn’t the case when you’re smitten with this Cucurbita family. Even after 80 tried and tested recipes, I still find myself thinking of different ideas. Although not in the book, these Grilled Garlic Scapes & Summer Squash rock my world.  grilled summer squash and garlic scapes | heartbeet kitchen This dish isn’t really a recipe, its more about keeping things simple and natural, allowing these two beautiful vegetables to shine at their peak. Twisty, twirly garlic scapes are available for a very short time because they’re one of the stages that garlic goes through before it ends up as papery, potent cloves. The bulb and roots grow underground while a stem, leaves and scapes soak up the sunshine above. They taste like garlicky scallions – mild and perfect for grilling or whirling into a pesto.

Grilled Summer Squash & Garlic Scapes | heartbeet kitchen And baby summer squash and zucchini – ugghh, they’re such a treat. The ones I used here were about 5 to 6 inches in length, which makes them perfect for cutting into quarters like dill pickle spears. I even like eating them raw because they’re so fresh and crunchy, as close to a cucumber as you’ll get.

At this stage they’ve got fewer seeds and less water content than when they’re full grown, which means you can get a nice crispy char from the grill. I find that people tend to overcook vegetables on the grill, so watch them and test so they’re just tender and still retain their shape.

Dressed simply with olive oil, sea salt & pepper, this easy July splendor is one you shouldn’t wait to try.

Oh, and if you happen to be around these parts, my FIRST book signing will be at Solo Vino Wines in St. Paul on Friday, July 25th. Because why wouldn’t I combine my two favorite things?

And if you can’t make it there, I will also be at the Minneapolis Farmers Market on August 9th for a book signing & demo. It’d be wonderful to see a few of your beautiful faces!

Grilled Garlic Scapes & Summer Squash

1 1/2 pounds of zucchini & summer squash, ideally 5-6 inches in length
2 small bunches of garlic scapes
2 tablespoons olive oil
high quality sea salt & pepper

Slice off the tops and bottoms of the zucchini and slice them in half lengthwise, then cut them in half lengthwise again. They should look like pickle spears. Place them all in a large bowl and coat with olive oil, salt and pepper.  Put the zucchini & squash in a grill basket or grill grid. (If you don’t have either, put them in foil and lightly seal. They won’t get quite the char on them, but they will still be tasty.)

Wash and dry the scapes. Break off the harder ends (as you would like asparagus) and leave whole. Using your hands, smear about 1 tablespoon of olive oil onto the scapes and sprinkle with salt.

Prepare your grill to medium to heat. Toss scapes directly on the grill and remove them when they’re soft on the inside, crispy on the outside, a lighter shade of green and golden brown in parts. At the same time, place the basket on the grill and cook vegetables on all sides until tender (but not mushy) and slightly charred.  Remove from grill, taste and add salt & pepper as needed. Serve as is or with a squeeze of fresh lemon juice, crushed pine nuts or chopped olives.

Crista July 6, 2014 at 10:19 am

I love everything about this post. It’s so “happy” …can’t wait for that book!!!!

Reply

Amanda Paa July 6, 2014 at 12:28 pm

Aw thanks Crista! Garlic scapes just bring a smile. They’re so unique looking! I’m excited for you to cook from the book too :)

Reply

richelle July 6, 2014 at 10:42 am

Was wondering what to do with the garlic scapes in my CSA box. Thanks for the great recipe.

Reply

Amanda Paa July 6, 2014 at 12:28 pm

Awesome Richelle! Glad I could help. They are definitely a funky looking vegetable that catches the eye! I also made Pickled Garlic Scapes a few summers ago and it’s another nice way to use them: http://heartbeetkitchen.com/2011/recipes/pickled-garlic-scapes/

Have a great Sunday!

Reply

Millie July 7, 2014 at 8:53 am

I am totally obsessed too and these simple grilled vegetables look perfect for summer! :)
Have a great Monday Amanda!

http://youtube.com/addalittlefood

Reply

Amanda Paa July 8, 2014 at 9:13 pm

Thanks Millie! Grilling always intimidated me, but now I love it. What’s your favorite veggie to grill?

Reply

Nicole July 7, 2014 at 9:14 am

Ohmygosh, so excited for you!! What time is the signing on the 25th? It’s in my calendar! You’ll have books for sale there, right?

So many congrats!

xo
Nicole

Reply

Amanda Paa July 8, 2014 at 9:11 pm

Oh, so nice that you can come Nicole! Yes, there will be books available to purchase. And free wine :)

Reply

Jacqui July 7, 2014 at 1:00 pm

Love these photos. Good to see you last night. Can’t wait for your first signing :)

Reply

Amanda Paa July 8, 2014 at 9:11 pm

So good to see you too! I’m still laughing over the conversation we had right before we left :) Look forward to sipping wine with you at the signing if you can make it!

Reply

Kathryn July 8, 2014 at 5:51 am

So exiting to have the book release so close! And I only wish I lived close enough to make it to one of your signings/demos : )

I love this idea for a simple, seasonal dish.

Reply

Amanda Paa July 8, 2014 at 10:43 pm

Oh, I wish you could be here too Kathryn! It would be so fun to meet in person. Some day, some day that needs to happen :)

Reply

Nik@ABrownTable July 8, 2014 at 10:24 pm

How fun and exciting! I bet the scapes add a wonderful touch to the squash.

Reply

Amanda Paa July 12, 2014 at 2:41 pm

Thanks Nik, hope you are settling in after your big move!

Reply

shanna mallon July 9, 2014 at 10:37 am

Girl, that last photo? Woah. Gorgeous.

Reply

Amanda Paa July 12, 2014 at 2:39 pm

That is one of the best compliments I could receive Shanna – trying to work on my photography all the time. Hopefully someday I’ll be as good as you.

Reply

Ruby July 11, 2014 at 4:10 pm

Love the simplicity of this recipe. And congratulations on the book coming out- that is so exciting! I happen to be smitten with squash myself, so I can’t wait to see it :)

Reply

Leave a Comment

Previous post:

Next post: