1/2-1 cup honey barbeque sauce
All your kousa, zucchini and summer squash
Oil the grill surface or spray with Pam. Preheat grill to medium.
Cut veggies into spears. Place them in a casserole dish large enough to hold them and roll them around a bit. Pour enough bbq sauce onto the spears to coat. Toss to coat evenly. This can also be done in a zip-top bag.
When the grill is hot, about 10-15 minutes before placing your meat on the grill, place the vegetable spears lengthwise across the grates so they will not slip through. Grill, brushing on extra bbq sauce.
Cook until heated completely through and done to you liking. I like serving them hot but tender-crisp.