🥕 Grilled Summer Squash with Flavorful Carrot-Top Chimichurri

Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.

Smoky grilled summer squash topped with a zippy green sauce made from garden carrot tops.

There’s something so satisfying about using the whole vegetable—tops, roots, and all. When my carrots come in with those wild green fronds waving in the wind, I know exactly what I’m making: carrot-top chimichurri. It’s herby, punchy, and just the thing to spoon over grilled squash.

This recipe is a two-for-one garden win: it highlights your summer squash harvest while putting those carrot greens to good use. Add a smoky char from the grill and you’ve got a dish that’s simple, rustic, and utterly addicting. I like to serve it alongside grilled proteins or scoop it over grain bowls with a little feta and extra herbs.

📌 Why You’ll Love This Recipe

• ✅ Uses up carrot tops—no waste!
• ✅ Bright, herby, and full of flavor
• ✅ Perfect topping for grilled veggies, meats, or grain bowls
• ✅ Naturally vegan, gluten-free, and packed with nutrients
• ✅ Garden-to-table in under 30 minutes

📌 Quick Reference

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Info: Vegan, Gluten-Free

⭐ Key Ingredients at a Glance

carrot tops • parsley • squash • olive oil • vinegar • garlic

📌 Ingredients

For the Grilled Squash:

• 2 small zucchini
• 2 small yellow squash
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Carrot-Top Chimichurri:

• 1 cup carrot greens, washed and tough stems removed
• ½ cup fresh parsley
• 2 cloves garlic
• 1 tablespoon red wine vinegar or apple cider vinegar
• ½ teaspoon chili flakes (optional)
• ½ cup olive oil
• Salt to taste
• Juice of ½ lemon (optional, for brightness)

📝 Substitutions & Notes:

• Add fresh oregano or cilantro for extra depth.
• Swap squash for eggplant, portobellos, or bell peppers.
• Use lime juice instead of vinegar for a twist.

📌 Step-by-Step Instructions

🔥 1. Prep and Grill the Squash

Slice squash lengthwise into slabs. Drizzle with olive oil, sprinkle with salt and pepper.
Grill over medium-high heat for 3–4 minutes per side, until tender with char marks.

🌿 2. Make the Chimichurri

In a food processor or blender, combine carrot tops, parsley, garlic, vinegar, chili flakes (if using), and salt.
Pulse to break it down, then slowly stream in olive oil until the sauce is thick and spoonable.
Add lemon juice if desired for extra freshness.

🍽️ 3. Assemble and Serve

Arrange grilled squash on a platter. Spoon chimichurri over the top.
Garnish with extra herbs or lemon zest if you’re feeling fancy.

📌 Serving & Pairing Ideas

• Serve with grilled meats, tofu, or over quinoa bowls
• Top with feta, goat cheese, or crushed almonds
• Great alongside Zucchini Noodles with Thai Peanut Sauce
• Pair with Lemongrass-Ginger Iced Tea for a fresh summer meal

📌 Storage & Make-Ahead Tips

• Chimichurri: Store in a jar in the fridge for up to 5 days
• Grilled squash: Best fresh, but leftovers keep 2–3 days
• Freezer: Chimichurri can be frozen in ice cube trays!

📌 Final Thoughts

This dish is a celebration of the garden’s abundance—and a quiet rebellion against food waste. Carrot tops, grilled squash, and a punchy herb sauce come together in the most delicious way.

If you give it a try, tag @SouthernSoilSunshine—I’d love to see how your garden inspired your version. Looking for more ways to use your summer harvest? Try Crispy Okra Stir Fry or Zucchini Fritters with Yogurt Sauce next.