Garlic scapes are the flower bud of the garlic plant. The buds are removed in July to encourage the bulbs to thicken up. They are a seasonal treat!
Wash and dry the vegetables. In a small bowl, mix olive oil, salt, and oregano. Light the charcoal -- without lighter fluid! Use a charcoal chimney to get coals going.
Slice the squash vertically from the bottom to just below the stem in 1/4 slices. The squash should "fan" slightly while remaining connected at the stem. Brush the squash and garlic scapes with olive oil, transferring to a platter as you go.
When the coals are ready, lay the vegetables on the grill. Turn the squash every 2-6 minutes, depending on on the quantity of items on the grill. Scapes will be done in 1-2 minutes per side.
Remove each vegetable as they're done, and serve warm with balsamic vinegar. (Recipe #466)