Introduce zucchini to your grill
Grilling zucchini creates a lovely texture and alluring taste, especially when a vinaigrette comes to the party.
In Valerie Rice’s cookbook, “Lush Life” (Prospect Park, $35), her recipe brings together tasty grilled slabs of zucchini with halved cherry tomatoes and a full-flavored dressing.
The vinaigrette includes extra-virgin olive oil and fresh lemon juice, along with slivers of fresh chiles and mint, plus thinly sliced green onion, garlic and a slug of red wine vinegar.
If you also are grilling chicken, pork or fish, make extra vinaigrette to spoon on as it comes off the grill.
Rice suggests growing summer squash in your yard. “They don’t need a lot of space, just full sun and a terra cotta pot and you’re in business,” she writes.
Her favorite varieties include grey zucchini and Romanesco squash.
Grilled zucchini with chile mint vinaigrette
Yield: 4-6 servings
INGREDIENTS
⁄ cup extra-virgin olive oil, plus more for brushing 1 green onion, white and light green parts only, thinly sliced
⁄ jalapeño chile or 1red Fresno chile, seeded, very thinly sliced
1small garlic clove, very thinly sliced
1 tablespoon red wine vinegar
1 teaspoon grated lemon zest (colored portion of peel)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh mint ⁄ teaspoon kosher salt and ⁄ teaspoon freshly ground black pepper 4 medium zucchini
Flaky sea salt, such as Maldon
⁄ cup cherry tomatoes, halved
Garnish: fresh mint leaves
PROCEDURE
1. Prepare grill to medium-high heat. Whisk together ⁄ cup oil, onion, chile, garlic, vinegar, lemon zest, lemon juice, mint, salt and pepper in a small bowl. Set vinaigrette aside.
2. Cut zucchini lengthwise into ⁄ -inch-thick slices (keep some of the stem intact because it looks pretty). Brush with oil and sprinkle with sea salt. Grill until lightly charred, turning occasionally, 5-7 minutes. Arrange zucchini on a platter; drizzle with half of the vinaigrette, adding more if desired. Sprinkle with tomatoes and mint leaves. Source: “Lush Life: Food and Drinks From the Garden,” by Valerie Rice (Prospect Park, $35)