Recipe via With Food + Love |


Notes: this recipe is pretty versatile, and eggplant would swap out well for summer squash and/or zucchini. It makes 4 portions and only takes about 25 minutes to throw together. It's delicious served warm or cold, so it could be prepared ahead of time.


4 summer squash and/or zucchini

1/2 cup balsamic dressing

2 lemons

large bunch garlic scapes

2 tablespoons olive oil

2 cups cherry tomatoes, halved

handful parsley, chopped

handful basil, chopped

sea salt + pepper, to taste

Cut the summer squash into long strips and marinate them in the balsamic dressing for about 10 - 15 minutes.

Cut the lemons in half and prepare the garlic scapes by trimming the ends. Grill both sides of the squash until charred lightly. Place the lemons cut side down and grill for a few minutes, until charred. Grill the garlic scapes until golden brown. Take all of the vegetables off the grill and set aside.

In a medium-sized bowl combine the olive oil, cherry tomatoes, chopped herbs and a sprinkle of sea salt and pepper. Chop up the garlic scapes and toss them in. Next, squeeze in the lemon juice from the charred lemons and toss the salad together to combine well.

Plate the grilled squash, and top it with the tomato salad, and freshly cracked pepper.