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Grilled Zucchini


A simple and tasty side dish or appetizer

Home Recipes Appetizers Grilled Zucchini

Grilled Zucchini

Appetizers, Recipes, Sides |

Grilled zucchini-3

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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Grilled Zucchini
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 - 1/4 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 1/4 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!

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    January 1, 2017 at 2:26 PM
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