Garlic scapes are one of those fleeting seasonal ingredients that show up in your CSA box in early summer, then disappear just as quickly. With their curly stems and mellow garlic flavor, they’re both striking and versatile—especially when grilled. High heat gives them a smoky char while keeping their crisp-tender texture intact. A quick toss in olive oil before they hit the grill, then a finishing sprinkle of salt, pepper, and a hit of lemon juice, is all they really need.
This is a dish that doesn’t require a lot of fuss. The garlic scapes soften just enough on the grill to lose their raw edge while still holding onto their bite. Their flavor lands somewhere between fresh garlic and asparagus, with a little extra sharpness that mellows as they cook. Whether you're tossing them onto a plate of grilled meats or piling them on top of flatbread, grilled garlic scapes offer an easy way to add something special to the table.
Their simplicity is part of the appeal. With just a few pantry staples and a handful of minutes, this recipe delivers a side dish that tastes like summer.
Customizing This Dish
- No lemon? Use a splash of red wine vinegar or balsamic glaze for a different kind of brightness.
- Add heat: A pinch of crushed red pepper flakes or a light drizzle of chili oil pairs well with the mild garlic flavor.
- Fresh herbs: Minced parsley, basil, or chives added after grilling can bring another layer of freshness.
- Cheesy finish: A dusting of finely grated Parmesan or crumbled feta can add a savory edge.
- Flavored seasoning salt: If you used any of the chive blossoms in earlier boxes to make our Lemon Chive Blossom Salt, this is a great place to use it.
What to Serve With This Dish
- Grilled or roasted chicken, pork chops, or steak
- Pasta with olive oil and herbs, especially those using lemon or garlic
- Flatbreads or focaccia topped with ricotta or goat cheese
- A fresh grain salad with farro, quinoa, or bulgur
- Grilled halloumi, tofu, or vegetable skewers for a vegetarian pairing
Storing and Reheating Leftovers
Store leftover grilled garlic scapes in an airtight container in the fridge for up to 3 days. To reheat, toss them briefly in a hot skillet or warm them in a 350°F oven for about 5–7 minutes. They can also be chopped and added cold to salads, grain bowls, or omelets.
Grilled Garlic Scapes
- Grill or grill pan
- 1 bunch garlic scapes (about 12–16 scapes)
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ lemon, for squeezing
- Set your grill to medium-high heat and lightly oil the grate. If using a grill pan, preheat it over medium-high heat until hot.
- Rinse the garlic scapes and trim off the woody ends. Cut in half if they’re exceptionally long. Pat dry, then place in a large bowl. Drizzle the olive oil over the scapes and toss until evenly coated.
- Lay the scapes across the grill grates perpendicular to the bars to prevent them from falling through. Grill for 3–4 minutes per side, turning once, until charred in spots and tender but still slightly crisp.
- Transfer the grilled scapes to a serving plate. Immediately sprinkle with salt and pepper and squeeze the lemon juice over the top.
