Grilled Zucchini
Grilled Marinated Zucchini

Grilled Zucchini

2 Medium Zucchini
4 Large Roma tomatoes
Olive oil
2 Large Red or green sweet peppers; quartered seeded
1/2 Cup Balsamic vinegar
2 Tablespoon Orange juice
1 Tablespoon Honey
8 Basil leaves, chopped
1 Dash Dried oregano; crushed
..
Bias-cut zucchini into 1/2-inch slices. Cut tomatoes into 1/2-inch slices.
Brush these vegetables on all sides with olive oil. Grill zucchini and
tomato slices on the rack of an uncovered grill directly over medium coals
for 2 to 3 minutes on each side, turning once. Grill sweet peppers till
skins are blistered and browned (about 15 minutes). Transfer peppers to a
new brown paper bag; close bag and set aside for 5 to 10 minutes. Peel off
skins. Cover and chill vegetables. In a small bowl, combine vinegar,
orange juice and honey. Whisk or beat with a fork till well blended. Stir
in basil and oregano. Drizzle over chilled vegetables. Chill remaining
dressing in the refrigerator for up to 2 weeks. Makes 6 to 8 servings.


Grilled Marinated Zucchini

1 Large Garlic clove; minced and mashed to a paste with 1/2 teaspoon salt
2 Tablespoon Fresh lemon juice
1 Teaspoon White-wine vinegar
1/4 Cup Vegetable oil
2 Zucchini; (each about 1 1/2 inches in diameter), scrubbed

In a small bowl whisk together the garlic paste, the lemon juice, the
vinegar, and pepper to taste and whisk in the oil. In a shallow baking
dish large enough to hold the zucchini in one layer combine the zucchini,
halved lengthwise, and the marinade and let the zucchini marinate, covered
and chilled, turning them several times, overnight. Grill the zucchini on
an oiled rack set 5 to 6 inches over glowing coals for 8 minutes and brush
them with some of the marinade. Turn the zucchini, grill them for 6 to 8
minutes, or until they are tender, and transfer them to a work surface.
(Alternatively the zucchini may be grilled in a ridged grill pan.) Slice
the zucchini diagonally.


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