zesty grilled zucchini
I work really hard to be healthy. This includes taking vitamins, eating more fruits and vegetables, and working out regularly. Fun, right?
(not as much fun as a glass of red wine and a slab of cheesecake, though)
I love all things grilled and, surprisingly enough, that includes vegetables. I've tried traditional foil packets, but part of the appeal of the grill is that delicious crunchy char. Sorry. I'm weird. However, this recipe offers the perfect solution: slabs of zucchini that are easily flipped directly on the grill. You get all the healthy benefits of the vegetable with all of the smoky goodness of the fire.
zesty grilled zucchini
prep time: 10 minutes | cook time: 20 minutes
experience level: easy peasy | specialty: vegetarian
- 3-4 large zucchini
- 1/4 large onion, sliced into thin rings
- 1/4 cup + 2 tbsp extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1 large sprig fresh dill, leaves only
- 1 large spring fresh thyme, leaves only
Cut the ends off of the zucchini. Carefully slice them lengthwise into 1/4 inch planks. Place in a 13x9 pan.
In a separate bowl, whisk together remaining ingredients. Pour over the top of the zucchini and toss to coat. Cover and marinate for at least 3 hours (but it can be left overnight).
Bring grill to medium-low heat. Transfer zucchini from the pan onto direct heat and grill for 10-20 minutes, flipping once through. Serve hot.
This marinade would also be delicious with other veggies, like asparagus, Brussels sprouts, or cabbage.
