- Remove stems and slice squash lengthwise into thick ½” pieces.
- Toss with olive oil, balsamic vinegar and some minced garlic.
- Marinade for half an hour.
- Prepare a grill (stovetop, oven or outdoors).
- Grill until browned and soft.
Delicious as a side dish, mixed with pasta and pesto, or used as a ‘veggie burger’.