Easy peasy side dish and excellent way to use up that extra summer squash in the garden.

Serves 4



Four SMALL SUMMER SQUASH (I used yellow squash from my garden in the picture)

One-quarter cup OLIVE OIL

Two cloves of crushed or minced fresh GARLIC



LEMON WEDGES (optional)

Shredded PARMESAN (optional)



Mix olive oil and garlic in a small bowl and set aside, allowing the garlic to flavor the oil.

Slice squash length-wise – in half if small or in 1/2 inch slices. Brush with olive oil/garlic mixture, sprinkle salt and pepper, then grill for 2-3 minutes on each side over med-high heat or until tender crisp.

When done, sprinkle with finishing salt and/or parmesan and lemon juice, if desired.



Different squashes will require slightly different cooking times! Example: zucchini may take closer to 4-5 minutes on each side.

You may also mix other seasonings into the olive oil and then marinate the squash in it for 30 minutes or an hour before grilling.  Some suggested seasonings: basil, chives, oregano, cumin, coriander, marjoram, parsley, sage, thyme, minced onion, etc.