Grilling is one of the three flavor intensifying, healthy cooking methods we're using for our rainbow of garden vegetables from the farmers market. This cooking process is exceedingly simple, extraordinarily healthy and creates a flavor profile that is unique and exceptional. It's the delicate essence of lemon and char!
|Prep Time||5 Minutes|
|Cook Time||10 Minutes|
- Rinse and dry the zucchini, then nip off the branch end. Slice the zucchini lengthwise about a quarter inch thick. Place in a chaffing dish and drizzle with the olive oil. Sprinkle with a pinch of salt and a few grinds of black pepper. Then toss to distribute the seasonings and oil evenly.
- On a clean, pre-heated barbecue or stovetop grill plate, arrange the zucchini slices diagonally across the grill grates to create an attractive char pattern. After 3 or 4 minutes over medium heat look for little pinholes of steam rising from the zucchini. That's an indication it's time to flip them, just like with bubbles on a pancake. The other is simply to check for good grill marks on the down side.
- Flip the zucchini once, again arranging them on the bias. The slices will grill more rapidly on this second side. When the slices are grill marked on both sides and are pliant when lifted with tongs, they are done. Don't let them overcook and become too soft.
- Zucchini also marries well with the light taste of char and citrus, so finish the slices on the grill with a light squeeze of fresh lemon juice.
As with any other grilled vegetables the zucchini can be grilled ahead of time and presented at room temperature, or re-warmed, when it's time to assemble the Poulet Jardin platter. It's also great on it's own as a healthy and tasty side dish to grill meats or fish!
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