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 ¼" 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 mins, depending on the quantity of items on the grill. Scapes will be done in 1 - 2 mins per side. Remove each vegetable as they're done, and serve warm with balsamic vinegar.  (Recipe♦466)