Two Ways | Grilled Baby Summer Squash

My love for grilled squash is out of control. Like if you served it to me every day, I wouldn’t complain. It makes sense then to dedicate a whole post to the wonders of grilling squash and serving it up different ways. When I ran across these little pieces of deliciousness on Melissa’s website, I knew they would make great recipes. What I didn’t realize was just how cute they would look in real life and in photos. These guys are quite literally baby squash. In other words, minis. One recipes calls for grilling them whole and serving them with a basil-garlic dip and the other for skewering them with other vegetables and grilling them either whole or cut in half, depending on how well cooked you like your squash. And don’t be stingy with the garlic!

Happy Tuesday!

GRILLED BABY SUMMER SQUASH W. GARLIC-BASIL DIP
INGREDIENTS
15 baby summer squash
2 T olive oil
1/2 tsp pepper
1/4 tsp garlic powder
1/2 tsp salt

1/3 c sour cream
1 garlic clove, minced
6 basil leaves, chopped

DIRECTIONS
Mix together oil, pepper, garlic powder, salt and squash, making sure to coat each squash well. Grill until squash is cooked through. In a small bowl, whisk together sour cream, garlic and basil. Serve alongside squash.

GRILLED VEGGIE SKEWERS
INGREDIENTS
15 baby summer squash*
3 peppers, quartered
3 tomatoes, quartered
3 T olive oil
1/4 tsp pepper
1/2 tsp salt
4 garlic cloves, minced

DIRECTIONS
Place squash, peppers and tomatoes on skewers. In a small bowl, mix together oil, pepper, salt and garlic. Brush oil mixture on to vegetables. Grill until vegetables are softened and slightly charred.

*If you prefer well-cooked squash, slice each baby squash in half and then place on skewers.

Thank you to Melissa’s for providing the baby summer squash.

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