Grilled Summer Squash with Tomatoes, Garlic and Scallions is sweet, garlicky and salty, a lovely symphony of flavors. This is perfect for making on the grill on hot summer nights.
One of the best parts of belonging to a CSA is getting to chat with the farmers when you pick up your share. We discuss the crops, how things are progressing and trade tips on what to do with the produce.
Today, the conversation revolved around some cows that the farm will be getting in the next year, as well as plans for pick-your-own fields … it’s an exciting time for the farm.
This week’s share includes some of my favorite things. Tonight, we had a simple dinner of grilled chicken, corn on the cob, sliced tomatoes with blue cheese, olive oil, salt and pepper, and pasta. It was delicious.
We’ll also be having some of this fabulous Grilled Summer Squash with Tomatoes, Garlic and Scallions this week.
This recipe was created on a whim when I had loads of squash and wasn’t sure what to do with it. So I used what I had to create a foil packet veggie dish (not unlike my Grilled Ratatouille or Grilled Radish Packets) with tomatoes, garlic, scallions and seasonings. As it turned out, we adored it.
Since then, this dish has reappeared several times — the flavors are fabulous together. It’s sweet, garlicky and salty, a lovely symphony of flavors. And I love how some of the slices get slightly caramelized.
Even if you aren’t a fan of squash, this is a recipe worth trying.
Wondering what to do with your produce this week? Try these recipes:
- Peppers – Make Your Own Couscous
- Tomatoes – Heirloom Tomatoes with Blue Cheese Dressing
- Red Cabbage – Sweet and Sour Red Cabbage
- Eggplant – Eggplant Parmesan
- Cucumbers – Greek Chicken Salad Sandwiches
- Green Beans – Balsamic Roasted Green Beans
- 2 summer squash, sliced into 1/4 inch slices
- 3 plum tomatoes, diced
- 2 cloves garlic, minced
- 2 scallions, chopped
- 2 tbsp olive oil
- sea salt and pepper
- In a large bowl, combine all of the ingredients, stirring to mix well.
- Spread out a large sheet of aluminum foil. Then, pour the squash mixture into the center of the foil. Spread to about 2-inches from each edge. Top with a second large sheet of foil. Then, seal the edges all around.
- Place the foil packet on the grill and heat it over a high flame for 10 minutes. Then reduce the heat to medium and cook for an additional 20 minutes.
- Remove the packet from the grill and carefully open it. The steam escaping will be super hot.
- Sprinkle with an additional bit of salt just before serving.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.