Garlicky Grilled Summer Veggies

WHAT ARE PATTYPAN SQUASH? Summer squash in the same family as zucchini, pattypan squash have thin skins in the same shades of yellow and green and resemble a cross between a flower and a UFO.

WHAT TO DO WITH PATTYPAN SQUASH? Although their shape makes them more finicky to work with, pattypan squash can be prepared in much the same way as zucchini: chop and roast them, grate them into baked goods, or toss in oil and throw them directly on the grill, whole, until tender and char-marked.

  • By Julie van Rosendaal
  • July 1, 2013
  • Yield: 6 servings


3 cups pattypan squash

2 red peppers

2 Japanese eggplants

Olive oil

4-5 garlic cloves, minced

Juice of a lemon

Salt and pepper


Scrub the pattypan squash and trim any tough stems; seed and cut the peppers lengthwise into large wedges; and cut the eggplant lengthwise into ⅓-inch-thick slices.

Toss all veggies in a large bowl and top with a generous drizzle of olive oil.

Add garlic and lemon juice, sprinkle with salt and pepper and toss with your hands to coat. Set aside for an hour, then preheat the grill to high.

Spread vegetables directly on a hot grill without crowding, then cook for 6-8 minutes, turning with tongs as needed, until veggies are nicely blistered and char-marked. Serve immediately.

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