From the Garden to the Grill: Summer Squash

Summer Squash in the Garden In the garden It doesn't get more local than your own backyard. If you're lucky enough to have a garden (or in my case, have parents who do), you can have a garden to table dinner whenever your veggies are in season. This weekend, the yellow summer squash was the perfect size for picking.

It doesn't get more local than your own backyard. If you're lucky enough to have a garden (or in my case, have parents who do), you can have a garden-to-table dinner whenever your veggies are in season. This past weekend, the yellow summer squash were the perfect size for picking.

Since yellow summer squash has a soft rind, you only need to scrub it under water before cooking. It can be baked into casseroles, like Paula's Summer Squash Casserole, thinly sliced and sprinkled with cheese, like a Summer Squash and Potato Gratin or sliced into spaghetti, like Tyler's Spaghetti with Summer Squash, Tomatoes and Grilled Shrimp. But when it's so incredibly fresh like this, I think just a little salt, pepper and olive oil are all that's needed before thick slices of the squash get thrown on the grill.

Once grilled, the slices can be served as a side dish, like Giada's Marinated Zucchini and Summer Squash or as part of a grilled vegetable plate.

I paired the squash with grilled corn, broccoli and sea bass for a classic summer feast. Grocery stores are great, but cooking from your own backyard is quite a treat.

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