This recipe for grilled baby summer squash includes two easy ways to make it. One is plain grilled baby squash served with a garlicky basil dip and the other serves it on skewers with other vegetables. Both options are an easy side for any summer barbecue. If you want to add more bulk to the skewers, try grilling it with tofu, tempeh, or seitan or simply serve it alongside your favorite veggie burger.

Grilled Baby Summer Squash: Two Ways [Vegan]



For the Grilled Baby Summer Squash With Garlic-Basil Dip:

  • 15 baby summer squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/3 cup vegan sour cream
  • 1 garlic clove, minced
  • 6 basil leaves, chopped

For the Grilled Vegetable Skewers:

  • 15 baby summer squash (see Notes)
  • 3 peppers, quartered
  • 3 tomatoes, quartered
  • 3 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 4 garlic cloves, minced


To Make the Grilled Baby Summer Squash:

  1. Mix together oil, pepper, garlic powder, salt, and squash, making sure to coat each squash well. Grill until squash is cooked through. In a small bowl, whisk together the vegan sour cream, garlic, and basil. Serve alongside squash.

To Make the Grilled Vegetable Skewers:

  1. Place squash, peppers, and tomatoes on skewers. In a small bowl, mix together oil, pepper, salt, and garlic. Brush oil mixture onto the vegetables. Grill until vegetables are softened and slightly charred.


If you prefer well-cooked squash, slice each baby squash in half and then place on skewers.


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