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.

TIMING
Prep: 10 minutes
Grill: 6 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula.

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

INGREDIENTS (MAKES 6 SERVINGS)
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.

DIRECTIONS
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.

   

This entry was posted on Monday, May 28th, 2012 at 6:46 am and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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