Archive for May 28th, 2012

Mild-tasting vegetables come to life on the grill. For instance, summer squash, such as zucchini, which tends to be watery and bland, takes on a nutty flavor and meaty texture after a few minutes on the grill. This recipe couldn’t be simpler. Cut the squash lengthwise (rather than in rounds) to keep the slices from falling through the grate, and toss them with vinaigrette while they are still warm, to help them absorb its flavor.

Prep: 10 minutes
Grill: 6 minutes.

– Long-handled spatula.

Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

2 tablespoons red wine vinegar
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
Pinch of cayenne pepper
¼ teaspoon kosher salt
1/4 teaspoon ground black pepper
4 medium zucchini, stems removed, cut lengthwise into ½inch thick slices
Oil for coating grill grate
1 tablespoon chopped fresh flat-leaf parsley.

1. Heat the grill as directed.
2. Mix the vinegar, olive oil, lemon juice, garlic, cayenne, salt, and pepper in a small bowl. Toss 2 tablespoons of this mixture with the zucchini on a rimmed sheet pan until evenly coated.
3. Brush the grill grate and coat it with oil. Put the zucchini on the hot grill, cover, and cook until browned and barely tender, about 6 minutes, turning halfway through. Put on a serving platter.
4. Pour the remaining vinaigrette over the zucchini and serve.

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