Living Harvest Gardens
Side

Grilled Summer Squash

Smoky planks and thick saucers of summer squash charred over coals with garlic and herbs.

  • Serves4
  • Prep15 min
  • Cook12 min
  • LevelEasy
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Ingredients

  • 2 pounds mixed summer squash
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon lemon wedges, for serving

Method

  1. Build a medium-hot bed of coals or heat a grill to 400°F (205°C).
  2. Halve the patty pans into thick saucers and cut the longer squash into planks a half inch thick.
  3. Toss the squash with olive oil, garlic, thyme, oregano, salt, and pepper.
  4. Lay the pieces on the grate and grill without moving them for 4 to 5 minutes to set the marks.
  5. Flip and grill another 3 to 4 minutes until tender and streaked with char.
  6. Pile onto a platter and squeeze the lemon wedges over the top just before serving.

Notes

Patty pans are the star here because they halve into thick, flat saucers that sit steady on the grate and take deep, handsome grill marks without falling apart. For the Rampicante, pick it young and firm while the flesh is still dense, and it will plank and char as neatly as any zucchini. A quick squeeze of lemon at the end wakes up all that smoke.

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