Grilled Veggies including Garlic Scapes

This was a delicious grilled veggie platter. It was so easy and should be done ahead of time. The vegetables should be room temp when served. When we were camping in Ithaca last week, we bought a bag full of the garlic scapes. The guy told us that his favorite way to eat them is to grill them.

Heat your grill to medium- low.

For the first batch I used:

red peppers, zucchini and yellow summer squash

Cut them into 2" to 4" pieces so they don't fall through the grates on the grill

I brushed them on both sides with Soy Vay Hoisin & Garlic Sauce

SOY VAY HOISIN & GARLIC SAUCE

Then grill on one side until brown grill marks appear. Turn over and do the same. A bit of brown is good!

As they were done, I would add them to the top grate on the grill so they don't steam on top of each other. When they were all done, I then arranged them on a nice plate.

NEXT: I cut the seed head off of the garlic scapes. Leaving whole, I put them in a plastic bag, sprinkled a little olive oil over them, and a little balsamic vinegar. I made sure they were coated. I then put them on the grill and closed the cover. They were making popping noises. I then turned them until they were done. I brought them into the house and cut each scape into 3 pieces and then placed them in the middle of the veggie plate. They were delicious and not overpowering at all. The grilled veggies were also delicious!