Grilled Scallop Squash


By Dane Feldman

Photo by Dane Feldman.

Perhaps more often than not, I struggle to come up with recipes for side dishes rather than main courses. It has been my personal experience that it can be quite easy to fall into a pattern; bake potatoes on Wednesday, boil pasta on Thursday, and maybe steam some vegetables on Friday. While the weather is still warm and the farmer’s markets are still churning out fresh vegetable after fresh vegetable, there’s no reason not to grill your side dishes—especially your vegetables.

What you’ll need:
1 large scallop squash, sliced
1 tbsp olive oil
1 tbsp garlic powder
1 tbsp Florida seasoned pepper
1/4 cup basil leaves, torn

Drizzle the olive oil over the squash. Sprinkle the garlic powder and pepper on top and garnish with the basil leaves.

Grill using a grill pan for 3 minutes per side or until lightly charred and serve.