- recipe -

Grilled Balsamic Zucchini

By Rebecca Katz |
Grilled Balsamic Zucchini

Sliced zucchini are brushed with garlicky, balsamic-vinegar dressing, grilled, and topped with chopped basil.

Makes four servings 
Prep time: 10 minutes
Cook time: Seven to 10 minutes

Ingredients For the Marinade

  • 1 tbs. balsamic vinegar
  • 2 tbs. extra-virgin olive oil
  • 1 tbs. freshly squeezed lemon juice
  • Zest of 1 lemon
  • 2 cloves garlic, minced
  • ½ tsp. sea salt
  • Pinch red-pepper flakes
  • ½ tsp. dried oregano

For the zucchini

  • 3 zucchini, cut lengthwise into four planks of roughly equal thickness
  • 2 tbs. chopped fresh basil

  • Preheat a grill to medium-low and lightly oil the grate.
  • In a small bowl, combine the marinade ingredients. Brush both sides of the zucchini with the marinade.
  • Cook the zucchini on one side for three to four minutes or until lightly brown. Turn and cook for three minutes more.
  • Transfer to a platter and drizzle with the remainder of the marinade. Garnish with the chopped basil and serve.

 

director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and Clean Soups, from which the chilled zucchini soup recipe was adapted. She lives in San Rafael, Calif.

Photos: Andrea D'Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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