Here's another simple but delicious dish we enjoyed while we were on our COOKING ADVENTURE IN ABRUZZO.
It's a very common dish in Italy -- at least in the area where we live. It's served as an "antipasti" (starter) in restaurants, but Jeff and I could make a meal out of this grilled zucchini, some mozzarella di bufala, a hunk of fresh, chewy bread and a generous glass of red wine.
Bon appetit!
Grilled Zucchini
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| Serves | 4 |
| Prep time | 15 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Appetizer |
The combination of roasted zucchini and extra virgin olive oil is a definite palate pleaser! This is a fast and easy recipe to put together. The dish can be served room temperature or straight from the fridge. This is a great, healthy appetizer!
Ingredients
- 2 Medium zucchini (thinly sliced - ¼ inch or thinner)
- 1 Clove garlic (thinly sliced)
- 1 Tablespoon fresh Italian parsley (minced)
- extra virgin olive oil
- Splash white wine vinegar
- 2 Teaspoons fresh oregano (chopped) (optional)
Note
Make sure to use Extra Virgin Olive Oil here. The flavors of roasted zucchini together with a good-quality olive oil are pure heaven! This same recipe can be used with grilled eggplant and also thinly-sliced and grilled pumpkin.
Directions
| Step 1 | |
| Grill both sides of zucchini slices until nicely marked. A nice, hot, cast iron grill pan on your stove top works really well for this, or you can fire up the grill. | |
| Step 2 | |
| In shallow dish, place a layer of grilled zucchini. Top with a sprinkling of garlic and parsley and oregano (if desired). Drizzle a little olive oil, splash the teeniest amount of white wine vinegar (maybe ¼ teaspoon). Repeat the layers until all zucchini is used. | |
| Step 3 | |
| Cover and allow the flavors to "marry" for at least 45 minutes. | |
| Step 4 | |
| This dish is best served at room temperature, but is also delicious straight out of the fridge! | |
Bridget says