This dish is more about keeping things simple and natural, allowing these two beautiful vegetables to shine at their peak. Grilled garlic scapes and summer squash are infused with smoky flavor, and their natural sugars caramelize, turning them into a crave worthy side dish.
What are garlic scapes?
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. They’re absolutely delicious, and you should grab a bundle at the farmers market when you see them!
The bulb and roots grow underground while a stem, leaves and scapes soak up the sunshine above.
They taste like garlicky scallions (YUM) – mild and perfect for grilling or whirling into a pesto.
And baby summer squash and zucchini – 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 young 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 summer splendor is worth making!
Garlic scapes taste like a garlicky scallions and they're absolutely delicious when tossed in olive oil and grilled with zucchini and/or summer squash. This simple side dish is a great addition to any weeknight meal!
1 1/2poundsof zucchini & summer squashideally 5-6 inches in length and skinny
2small bunches of garlic scapes
3 1/2tablespoonsolive oil
sea salt & pepper
fresh lemon juice
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 1 1/2 tablespoons olive oil, and 1 teaspoon kosher salt and a few cracks of 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, woody ends that don’t have the bulb. Using your hands, coat garlic scapes in olive oil and 1 teaspoon kosher salt and a few cracks of black pepper.
Prepare your grill to medium high 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 and finish with a big squeeze of fresh lemon over all the vegetables, and lightly toss. Taste and adjust salt and pepper if needed.