By Diane Riehm, Inspired with Heartbeet Kitchen

Extra Thoughts:
This recipe can also be roasted in your oven.


2-3 zucchini & summer squash
1 bunch garlic scapes, trimmed & cut in half
2 teaspoons olive oil
2 teaspoon salt
black pepper, to taste
lemon, juiced (optional)
Parmesan cheese, if desired

1. 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 plastic bag and coat with 1 teaspoon olive oil, and 1 teaspoon kosher salt and a few cracks of pepper.

2. Put the zucchini & summer squash in a grill basket if you have one. (or onto one side of your grate).

3. Wash and dry the scapes. Trim the garlic scapes by cutting just below the bulb and also if the end of the stem seems woody, trim that too (like asparagus). Discard the bulb and end of stem.

4. Place scapes back into the plastic bag and coat with 1 more teaspoon of olive oil and 1 more teaspoon kosher salt and a few cracks of black pepper.

5. Prepare your grill to medium high to heat. Toss scapes directly on the grill and put the grill basket with squash on next to them. Turn both sets of vegetables a few times, and remove them when they’re soft on the inside, crispy on the outside, a lighter shade of green and golden brown in parts. You want to see a nice char, this means flavor!

** Remove from heat and finish with a big squeeze of fresh lemon over all the vegetables, and lightly toss. Finish with freshly grated parmesan if desired. Taste and adjust salt and pepper if needed.

Riehm Produce Farm, LLC.
7244 N. State Route 53
Tiffin, OH 44883