Big Swede’s Grilled Summer Squash Recipe

For the most flavorful summer salads, grill your veggies on a Memphis! This Grilled Summer Squash and Red Onion Salad with Feta Cheese is a light, refreshing alternative meal for hot summer days--add this to your favorite recipe file!


  • 1/2 cup Olive oil
  • 1 Garlic clove, finely grated
  • 1 Tbs Dijon mustard
  • 2 tsp Maple syrup
  • 1/4 cup white wine vinegar
  • 4 Summer squash, cut lengthwise 1/4" thick
  • 1 medium red onion, cut through root end into 8 wedges
  • 2 Red bell peppers, seeded and halved
  • Kosher salt, freshly ground pepper
  • 8 oz. feta, crumbled into large pieces
  • 1 cup Baby Arugula
  • 1 cup Baby Spinach
  • Crushed red pepper flakes
  • Vegetable Oil


  1. Set your Memphis Wood Fire Grill to 550°F using fruitwood pellets.
  2. Whisk together garlic, mustard, maple syrup, vinegar, and olive oil in small bowl.
  3. Toss squash, bell peppers, and red onion with vegetable oil to coat; season generously with salt and black pepper.
  4. Arrange squash, bell pepper, and onion on grate and grill until grill marks appear and they are cooked through, 3 minutes for the squash, 5 minutes for the onions and the bell peppers.
  5. Arrange squash, onion, bell peppers, arugula, spinach and feta on a rimmed platter and pour reserved marinade over. Sprinkle with red pepper flakes.
  6. Let sit at least 15 minutes and up to 1 hour before serving.

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