23+ Mouthwatering Summer Squash Grilled Recipes You Must Try

As the weather warms up and the grilling season kicks into high gear, summer squash takes center stage as one of the most versatile and delicious vegetables to throw on the grill.

Whether you’re a grilling enthusiast or just getting started, summer squash — with its tender texture and mild, slightly sweet flavor — is a perfect vegetable to enhance your outdoor cooking experience.

From simple preparations to more complex flavor profiles, there are endless ways to enjoy this summer staple.

In this article, we’ve curated 23+ summer squash grilled recipes that will take your grilling game to the next level.

Whether you prefer classic grilled zucchini, creative squash salads, or even skewered veggie combinations, you’re sure to find a recipe that suits your tastes.

These easy-to-follow, flavor-packed recipes will add variety and color to your grill and are perfect for everything from casual cookouts to more sophisticated summer dinners.

So fire up your grill, grab those fresh squash from your garden or local farmers’ market, and get ready to discover the many ways you can enjoy grilled summer squash this season.

23+ Mouthwatering Summer Squash Grilled Recipes You Must Try

Grilled summer squash offers endless possibilities for delicious, healthy, and quick meals.

Whether you’re looking for a light side dish, a hearty main course, or a crowd-pleasing appetizer, summer squash can be your go-to vegetable on the grill.

These 23+ grilled summer squash recipes showcase the versatility and natural sweetness of this garden-fresh veggie, and they’re guaranteed to impress your guests or bring a burst of flavor to your weeknight meals.

From Mediterranean-inspired dishes to spicy twists and smoky creations, there’s a recipe for every palate in this collection.

Best of all, grilled summer squash is quick to prepare, making it perfect for busy summer evenings when you want to enjoy something healthy and satisfying.

Grilled Summer Squash with Lemon Herb Marinade

Bright, fresh, and bursting with zesty flavor, this grilled summer squash recipe is a simple yet satisfying dish that highlights the natural sweetness of the squash.

The lemon herb marinade infuses the squash with a citrusy tang and savory depth, making it an excellent side or light main for summer gatherings.

Ingredients:

• 2 medium yellow squash, sliced lengthwise
• 2 medium zucchini, sliced lengthwise
• 3 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp chopped fresh parsley
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, garlic, thyme, parsley, salt, and pepper.
2. Place sliced squash in a shallow dish or large resealable bag and pour marinade over them. Let sit for at least 20 minutes.
3. Preheat the grill to medium-high heat.
4. Grill squash slices for 3–4 minutes per side until grill marks appear and the squash is tender but not mushy.
5. Serve warm, garnished with extra parsley or a squeeze of lemon.

Whether served alongside grilled meats or tucked into a veggie wrap, this dish delivers a burst of summer in every bite.

The lemony tang and herbs brighten up the squash, making it a crowd-pleaser for both vegetarians and meat lovers alike.

Smoky Grilled Summer Squash and Corn Salad

This hearty grilled summer squash and corn salad captures the essence of the season with its smoky, charred vegetables and vibrant textures.

The mix of grilled squash and sweet corn is elevated with a touch of cumin and lime, perfect for a picnic or potluck.

Ingredients:

• 2 zucchini, sliced into rounds
• 2 yellow squash, sliced into rounds
• 2 ears of corn, husked
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and black pepper, to taste
• Juice of 1 lime
• ¼ cup chopped fresh cilantro

Instructions:

1. Preheat the grill to medium-high heat.
2. In a large bowl, toss the squash rounds and corn with olive oil, smoked paprika, cumin, salt, and pepper.
3. Grill squash slices for 3–4 minutes per side until tender with charred edges. Grill corn, turning occasionally, until lightly charred, about 8–10 minutes.
4. Cut the kernels off the grilled corn cobs.
5. Combine grilled squash and corn kernels in a large bowl. Drizzle with lime juice and sprinkle with chopped cilantro before serving.

This salad is a celebration of summer’s bounty, offering bold, smoky flavor with every forkful.

It’s satisfying enough to serve as a light main or can be paired with grilled chicken or fish for a complete meal.

Grilled Summer Squash Skewers with Garlic Balsamic Glaze

Fun, colorful, and incredibly flavorful, these grilled squash skewers are perfect for entertaining or weeknight grilling.

The balsamic glaze adds a sweet-savory finish, making the squash irresistible right off the grill.

Ingredients:

• 1 zucchini, sliced into thick half-moons
• 1 yellow squash, sliced into thick half-moons
• 1 red bell pepper, chopped
• 1 small red onion, quartered
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 garlic clove, minced
• 1 tsp honey (optional)
• Salt and pepper, to taste
• Skewers (if wooden, soak in water 30 minutes prior)

Instructions:

1. In a bowl, whisk together olive oil, balsamic vinegar, garlic, honey (if using), salt, and pepper.
2. Thread squash, bell pepper, and onion onto skewers in an alternating pattern.
3. Brush skewers generously with the balsamic glaze.
4. Grill over medium heat for about 8–10 minutes, turning every few minutes and brushing with more glaze, until vegetables are tender and slightly caramelized.
5. Serve warm, drizzled with any remaining glaze.

These skewers are a festive, flavor-packed way to enjoy summer squash and other seasonal veggies.

They’re great for backyard barbecues and are easily customizable with other garden vegetables or herbs for an even more colorful presentation.

Grilled Summer Squash and Halloumi Planks

Savory and satisfying, this recipe pairs hearty grilled summer squash with thick slices of salty halloumi cheese.

The textures are a match made in heaven—tender squash with golden, crispy-edged cheese—all grilled to perfection and served with a drizzle of olive oil and herbs.

Ingredients:

• 2 medium zucchini, sliced lengthwise into ¼-inch planks
• 2 medium yellow squash, sliced the same way
• 8 oz halloumi cheese, sliced into ½-inch planks
• 3 tbsp olive oil
• 1 tsp dried oregano
• Juice of ½ lemon
• Freshly ground black pepper

Instructions:

1. Preheat grill to medium-high.
2. Brush squash and halloumi slices with olive oil and sprinkle with oregano and black pepper.
3. Grill squash for 3–4 minutes per side until tender and grill-marked.
4. Grill halloumi for 2–3 minutes per side until golden and crisp.
5. Plate the squash and halloumi together, drizzle with lemon juice, and a bit more olive oil.

This dish is a beautifully balanced plate of salty and sweet, crisp and tender.

It’s great as a vegetarian main or a luxe side dish that elevates any summer meal.

Grilled Summer Squash Flatbread with Ricotta and Basil

Perfect for an outdoor lunch or casual dinner, this grilled flatbread is topped with thin ribbons of grilled summer squash, creamy ricotta, and fresh basil.

The contrast of the warm, charred squash with cool, fluffy cheese and bright herbs makes this a flavor-packed treat.

Ingredients:

• 1 pre-made flatbread or naan
• 1 zucchini, thinly sliced with a mandolin or peeler
• 1 yellow squash, sliced the same way
• 1 tbsp olive oil
• ½ cup ricotta cheese
• Salt and pepper, to taste
• Fresh basil leaves
• Optional: a drizzle of honey or balsamic glaze

Instructions:

1. Toss squash ribbons with olive oil, salt, and pepper.
2. Grill squash for 1–2 minutes per side until slightly softened and charred.
3. Warm flatbread on the grill for 1–2 minutes until crisp.
4. Spread ricotta over flatbread, top with grilled squash ribbons, and finish with basil.
5. Optionally drizzle with honey or balsamic glaze.

This flatbread hits all the right notes—savory, creamy, herbaceous, and slightly sweet.

It’s a visually stunning and crowd-pleasing addition to any summer menu.

Grilled Summer Squash and Pesto Pasta Bowl

This vibrant pasta bowl is loaded with smoky grilled summer squash, tossed with al dente pasta and a generous spoonful of basil pesto.

It’s a fresh, fast, and flavorful way to get your greens and soak up the taste of summer.

Grilled Summer Squash and Pesto Pasta Bowl is perfect for those who love light pasta dishes with bold flavor and minimal fuss.

Ingredients:

• 2 zucchinis, halved and sliced lengthwise
• 2 yellow squash, halved and sliced
• 2 tbsp olive oil
• 8 oz cooked pasta (penne, farfalle, or rotini)
• ½ cup basil pesto (store-bought or homemade)
• 2 tbsp grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Toss squash slices in olive oil, salt, and pepper.
2. Grill over medium heat for 4–5 minutes per side until tender and nicely charred.
3. Slice grilled squash into bite-sized pieces.
4. In a large bowl, combine pasta, grilled squash, and pesto. Toss until evenly coated.
5. Serve warm or at room temperature, topped with Parmesan.

This recipe is a delicious balance of hearty and healthy. It makes an excellent weekday dinner or a picnic-ready dish served chilled.

The grilled squash adds a smoky edge that complements the rich, herby pesto beautifully.

Grilled Summer Squash Tacos with Avocado and Lime Crema

These grilled summer squash tacos are a refreshing and vibrant alternative to traditional meat tacos. The grilled squash gets a smoky flavor that pairs beautifully with creamy avocado and a tangy lime crema.

They’re perfect for Taco Tuesday or any summer meal.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 2 medium yellow squash, sliced into rounds
• 1 tbsp olive oil
• 1 tsp chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 ripe avocado, sliced
• ¼ cup Greek yogurt
• Juice of 1 lime
• 1 tbsp fresh cilantro, chopped

Instructions:

1. Preheat grill to medium-high heat.
2. Toss the squash slices with olive oil, chili powder, salt, and pepper.
3. Grill the squash for 2-3 minutes per side until tender and lightly charred.
4. In a small bowl, mix Greek yogurt, lime juice, and cilantro to make the lime crema.
5. Warm the tortillas on the grill for 1 minute per side.
6. Assemble tacos by layering grilled squash, avocado slices, and a drizzle of lime crema on each tortilla.

These tacos are light but filling, packed with smoky flavors and creamy textures.

The lime crema ties everything together with a burst of freshness, making this a fantastic summer meal.

Grilled Summer Squash with Feta and Mint

A simple, Mediterranean-inspired dish that’s as easy as it is flavorful.

Grilled summer squash takes on a deliciously smoky flavor that’s complemented by the briny feta and the fresh, cool mint. This recipe makes for an amazing side or a light vegetarian main dish.

Ingredients:

• 2 medium zucchinis, sliced lengthwise
• 2 medium yellow squash, sliced lengthwise
• 3 tbsp olive oil
• Salt and pepper, to taste
• ½ cup crumbled feta cheese
• ¼ cup fresh mint leaves, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat grill to medium-high.
2. Toss squash slices with olive oil, salt, and pepper.
3. Grill squash for about 3-4 minutes per side, until tender and charred.
4. Arrange grilled squash on a platter, and top with crumbled feta, mint, and a drizzle of lemon juice.

This dish is wonderfully light and refreshing, with the creamy feta and fresh mint bringing brightness to the smoky, grilled squash.

It’s the perfect side for grilled meats or a lovely standalone vegetarian option.

Grilled Summer Squash and Eggplant Stack with Tomato Basil Sauce

This hearty grilled vegetable stack features layers of grilled summer squash and eggplant, topped with a rich tomato basil sauce and finished off with a sprinkle of Parmesan.

It’s a great option for a satisfying vegetarian dinner, or it can be served as a side to complement grilled meats.

Ingredients:

• 2 medium zucchinis, sliced into ½-inch rounds
• 2 medium eggplants, sliced into ½-inch rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup tomato sauce
• 1 tbsp fresh basil, chopped
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat grill to medium-high heat.
2. Brush squash and eggplant slices with olive oil, and season with salt and pepper.
3. Grill squash and eggplant for 3-4 minutes per side until tender and nicely charred.
4. In a small saucepan, warm the tomato sauce over low heat and stir in fresh basil.
5. Stack the grilled vegetables in layers on a platter, topping each layer with a spoonful of tomato sauce.
6. Sprinkle Parmesan cheese over the stack and serve warm.

The combination of tender grilled vegetables and rich tomato sauce makes this dish a standout.

The Parmesan adds a savory, indulgent touch that complements the smoky eggplant and squash perfectly.

Grilled Summer Squash with Balsamic Roasted Cherry Tomatoes

This recipe combines grilled summer squash with balsamic-roasted cherry tomatoes, creating a dish that’s both sweet and savory with a slight tang from the balsamic vinegar.

It’s an excellent side dish that brings out the natural sweetness of the vegetables while adding a touch of elegance.

Ingredients:

• 2 medium yellow squash, sliced into rounds
• 2 medium zucchinis, sliced into rounds
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• 1 tsp fresh basil, chopped

Instructions:

1. Preheat grill to medium-high heat.
2. Toss the squash slices in olive oil, salt, and pepper, then grill them for 3–4 minutes per side, until tender and charred.
3. While the squash grills, toss cherry tomatoes in olive oil, balsamic vinegar, salt, and pepper, then spread them on a baking sheet.
4. Roast tomatoes at 400°F for 15 minutes, or until soft and slightly caramelized.
5. Serve the grilled squash topped with the roasted cherry tomatoes and garnish with fresh basil.

This dish offers an incredible combination of smoky, sweet, and tangy flavors.

The balsamic roasted tomatoes add depth and richness to the grilled squash, making it the perfect side for any summer meal.

Grilled Summer Squash and Chickpea Salad

This grilled summer squash and chickpea salad is perfect for a light yet filling meal, with the smoky flavor of the grilled squash and the hearty texture of chickpeas.

Tossed with a lemony dressing, it’s a refreshing and protein-packed dish that works as a standalone meal or a side.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 2 medium yellow squash, sliced into rounds
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• ½ tsp paprika
• Salt and pepper, to taste
• Juice of 1 lemon
• ¼ cup fresh parsley, chopped
• 1 tbsp tahini (optional)

Instructions:

1. Preheat grill to medium-high.
2. Toss zucchini and squash slices with olive oil, salt, and pepper, then grill for 3–4 minutes per side until tender.
3. In a bowl, toss chickpeas with cumin, paprika, and a bit of olive oil. Warm in a pan on the grill for 5 minutes or until lightly crisped.
4. Once the vegetables are grilled, assemble the salad by combining the squash, chickpeas, lemon juice, tahini (if using), and parsley.
5. Toss everything together and serve warm or chilled.

This salad is full of texture and flavor, offering a smoky richness from the grilled squash and chickpeas, balanced with the freshness of lemon and herbs.

It’s a great vegetarian dish, packed with protein and fiber.

Grilled Summer Squash with Pomegranate Molasses Glaze

For a more exotic twist on grilled summer squash, this recipe incorporates pomegranate molasses, which adds a sweet and tangy flavor to the dish.

The smoky grilled squash pairs beautifully with the deep, rich taste of the molasses, creating a memorable side or light main course.

Ingredients:

• 2 medium yellow squash, sliced lengthwise
• 2 medium zucchini, sliced lengthwise
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp pomegranate molasses
• 1 tbsp honey
• 1 tbsp fresh mint, chopped

Instructions:

1. Preheat grill to medium-high heat.
2. Toss squash slices with olive oil, salt, and pepper, and grill for 3–4 minutes per side until tender and slightly charred.
3. In a small saucepan, combine pomegranate molasses and honey. Warm over low heat for 2–3 minutes until slightly thickened.
4. Drizzle the pomegranate molasses glaze over the grilled squash, then garnish with fresh mint before serving.

The pomegranate molasses gives this dish a complex sweetness and tang that beautifully contrasts with the smokiness of the grilled squash.

This dish is elegant and perfect for a summer dinner party or special occasion.

Grilled Summer Squash with Pesto and Pine Nuts

This grilled summer squash with pesto and pine nuts is a deliciously simple yet vibrant dish that pairs the smoky char of the grilled squash with the rich, herbal pesto.

The crunch of pine nuts adds texture, and the dish is topped with Parmesan for an extra layer of flavor.

Ingredients:

• 2 medium zucchinis, sliced into long strips
• 2 medium yellow squash, sliced into long strips
• 3 tbsp olive oil
• Salt and pepper, to taste
• ½ cup basil pesto (store-bought or homemade)
• 2 tbsp pine nuts, toasted
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat the grill to medium-high.
2. Toss squash slices in olive oil, salt, and pepper.
3. Grill squash for about 3–4 minutes per side until tender and slightly charred.
4. Once grilled, toss squash in a bowl with pesto, coating it evenly.
5. Top with toasted pine nuts and grated Parmesan before serving.

This dish has everything: smoky, herby, crunchy, and cheesy flavors that come together in one satisfying plate.

It’s a great way to enjoy summer squash and adds an elegant touch to any meal.

Grilled Summer Squash and Chicken Skewers with Garlic Yogurt Sauce

If you’re looking for a grilled dish with both protein and vegetables, these chicken and summer squash skewers are a perfect choice.

Marinated chicken pieces and summer squash are threaded onto skewers, grilled to perfection, and served with a creamy garlic yogurt sauce.

Ingredients:

• 2 medium zucchinis, sliced into thick rounds
• 2 medium yellow squash, sliced into thick rounds
• 2 chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 cup plain Greek yogurt
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss chicken pieces with olive oil, paprika, garlic powder, salt, and pepper. Let marinate for 20–30 minutes.
3. Thread chicken and squash onto skewers, alternating between pieces of chicken and squash slices.
4. Grill skewers for about 4–5 minutes per side, until chicken is cooked through and squash is tender.
5. While the skewers grill, mix Greek yogurt, minced garlic, lemon juice, salt, and pepper to create the garlic yogurt sauce.
6. Serve the skewers warm with the garlic yogurt sauce and garnish with chopped parsley.

These skewers are a perfect meal for any barbecue or outdoor gathering, combining juicy chicken with grilled squash and a refreshing yogurt dip that complements the smokiness of the vegetables.

Grilled Summer Squash with Garlic and Parmesan Butter

This grilled summer squash is coated in a deliciously rich garlic and Parmesan butter that melts beautifully over the warm, charred squash.

It’s a decadent side dish that’s simple to make but feels luxurious, with flavors that both kids and adults will love.

Ingredients:

• 2 medium yellow squash, sliced into rounds
• 2 medium zucchini, sliced into rounds
• 3 tbsp unsalted butter, melted
• 2 garlic cloves, minced
• ¼ cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Toss squash slices in olive oil, salt, and pepper, then grill for about 3–4 minutes per side until tender and lightly charred.
3. In a small saucepan, melt butter and sauté minced garlic over low heat for 2–3 minutes until fragrant (do not burn the garlic).
4. Remove from heat, and stir in grated Parmesan and fresh parsley.
5. Drizzle the garlic Parmesan butter over the grilled squash and serve immediately.

This dish is rich, buttery, and incredibly flavorful, with the Parmesan adding a salty depth that perfectly complements the smoky grilled squash.

It’s a simple but indulgent treat that’s great for any occasion.

Grilled Summer Squash with Lemon Herb Marinade

This grilled summer squash is marinated in a zesty lemon herb marinade, which infuses the squash with bright, fresh flavors before it hits the grill.

The combination of lemon, garlic, and fresh herbs is a fantastic complement to the smoky flavor of the grilled squash.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 2 medium yellow squash, sliced into rounds
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper to create the marinade.
2. Toss squash slices in the marinade and let sit for 15–30 minutes to absorb the flavors.
3. Preheat grill to medium-high heat.
4. Grill squash for about 3–4 minutes per side until tender and charred.
5. Serve warm, garnished with a few extra sprigs of fresh herbs.

This dish is light, fragrant, and full of vibrant citrus flavor.

It’s the perfect addition to any summer barbecue or picnic, and the marinade can also be used for other grilled vegetables or meats.

Grilled Summer Squash and Mozzarella Stacks

This recipe creates visually stunning stacks of grilled summer squash and fresh mozzarella, drizzled with balsamic glaze and topped with basil.

It’s a great way to elevate the simple summer squash, turning it into a show-stopping side or appetizer.

Grilled Summer Squash and Mozzarella Stacks are fresh, flavorful, and sophisticated, combining smoky grilled squash with creamy mozzarella and tangy balsamic glaze.

Ingredients:

• 2 medium zucchinis, sliced into thick rounds
• 2 medium yellow squash, sliced into thick rounds
• 8 oz fresh mozzarella, sliced into rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp balsamic glaze
• Fresh basil leaves, for garnish

Instructions:

1. Preheat grill to medium-high.
2. Brush squash slices with olive oil and season with salt and pepper.
3. Grill squash for 3–4 minutes per side until tender and charred.
4. Once grilled, layer the squash slices with mozzarella on a platter, creating stacks with one slice of squash and one slice of mozzarella.
5. Drizzle with balsamic glaze and garnish with fresh basil leaves.

These stacks are visually appealing and incredibly delicious.

The sweetness of the grilled squash and the creaminess of the mozzarella are beautifully balanced by the tangy balsamic glaze. They make a great appetizer or side dish for summer dinners.

Grilled Summer Squash and Sausage Skillet

This grilled summer squash and sausage skillet is a one-pan dish that brings together the smoky flavor of grilled squash with savory sausage, onions, and bell peppers.

It’s a hearty and flavorful dish that’s perfect for a filling weeknight dinner.

Grilled Summer Squash and Sausage Skillet is a comforting, savory dish that combines smoky grilled squash with the rich flavors of sausage and vegetables, making it a crowd-pleasing main course.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 2 medium yellow squash, sliced into rounds
• 2 sausages (Italian or your choice), cut into rounds
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat grill to medium-high.
2. Toss squash slices with olive oil, salt, and pepper, and grill for 3–4 minutes per side until tender and charred.
3. While the squash grills, heat a skillet over medium heat. Add the sausage rounds and cook until browned and cooked through (about 6–7 minutes).
4. Add the sliced bell pepper and onion to the skillet, cooking for another 3–4 minutes until softened.
5. Once the squash is done, slice it into bite-sized pieces and add it to the skillet with the sausage and vegetables. Toss everything together and cook for 2 more minutes to combine the flavors.
6. Garnish with fresh parsley before serving.

This skillet dish is a complete meal, packed with smoky squash, savory sausage, and a medley of vegetables.

It’s perfect for busy weeknights or casual weekend dinners, offering a hearty meal that’s easy to prepare.

Grilled Summer Squash with Spicy Harissa Yogurt Sauce

This dish brings together the smokiness of grilled summer squash with the bold, spicy flavor of harissa yogurt sauce.

The harissa adds a nice kick, while the yogurt cools things down, creating a perfect balance of heat and creaminess.

Grilled Summer Squash with Spicy Harissa Yogurt Sauce is a flavorful and spicy dish that is perfect for those who love a bit of heat.

The tangy yogurt sauce balances the richness of the grilled squash, creating a harmonious side dish.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 2 medium yellow squash, sliced into rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup plain Greek yogurt
• 2 tbsp harissa paste
• 1 tbsp lemon juice
• 1 tsp cumin
• Fresh cilantro, chopped for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the zucchini and yellow squash slices in olive oil, salt, and pepper.
3. Grill the squash for about 3-4 minutes per side until tender and lightly charred.
4. While the squash is grilling, mix Greek yogurt, harissa paste, lemon juice, cumin, salt, and pepper in a small bowl to make the sauce.
5. Serve the grilled squash topped with the spicy harissa yogurt sauce and garnish with fresh cilantro.

This recipe is perfect for those who enjoy vibrant, spicy flavors.

The creamy yogurt sauce helps to cool down the heat from the harissa, making this dish a great addition to any summer BBQ or dinner party.

Grilled Summer Squash with Sweet Chili and Ginger Glaze

For those who enjoy a sweet and savory flavor profile, this grilled summer squash with sweet chili and ginger glaze offers a fantastic combination of tangy, spicy, and sweet notes.

The glaze adds a beautiful shine to the squash, enhancing its smoky flavor.

Grilled Summer Squash with Sweet Chili and Ginger Glaze is a sweet-savory dish with a touch of heat, making it a great side dish for any Asian-inspired meal or grilled meats.

Ingredients:

• 2 medium yellow squash, sliced into rounds
• 2 medium zucchinis, sliced into rounds
• 3 tbsp olive oil
• Salt and pepper, to taste
• 3 tbsp sweet chili sauce
• 1 tbsp fresh ginger, grated
• 1 tsp soy sauce
• 1 tbsp rice vinegar
• Sesame seeds, for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss squash slices with olive oil, salt, and pepper.
3. Grill squash for about 3-4 minutes per side until tender and charred.
4. In a small saucepan, mix sweet chili sauce, grated ginger, soy sauce, and rice vinegar. Heat over medium heat for about 2 minutes, stirring occasionally, until the glaze thickens slightly.
5. Drizzle the sweet chili ginger glaze over the grilled squash and sprinkle with sesame seeds.

This dish is full of contrasting flavors, with the sweetness of the chili sauce, the brightness of the ginger, and the richness of the grilled squash.

It’s an exciting and flavorful side dish that pairs well with grilled fish, chicken, or tofu.

Grilled Summer Squash and Corn Salad

This vibrant and refreshing grilled summer squash and corn salad combines charred vegetables with fresh ingredients, making it a perfect side dish for a summer picnic or barbecue.

The smoky squash and sweet corn are complemented by a light, tangy dressing that ties everything together.

Grilled Summer Squash and Corn Salad is a bright, refreshing salad that brings together sweet, smoky, and tangy flavors, making it a perfect side for any summer meal.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 2 medium yellow squash, sliced into rounds
• 2 ears of corn, husked
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil (for the dressing)

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the zucchini and yellow squash slices in olive oil, salt, and pepper, then grill for 3–4 minutes per side until tender and lightly charred.
3. Grill the corn for 6–8 minutes, turning occasionally, until charred and cooked through.
4. Remove the corn from the grill, allow it to cool slightly, and then cut the kernels off the cob.
5. In a large bowl, combine grilled squash, grilled corn kernels, cherry tomatoes, red onion, and cilantro.
6. Whisk together lime juice and olive oil, then drizzle over the salad and toss to combine.

This salad is both light and hearty, with a perfect balance of smokiness from the squash and corn, freshness from the tomatoes and cilantro, and tang from the lime dressing.

It makes an excellent side dish for grilled meats or as a vegetarian option.