Guest guest Posted October 25, 2000 Report Share Posted October 25, 2000 * Exported from MasterCook * Grilled Zucchini Salad Recipe By : St. Paul Pioneer Press, 9/8/00 Serving Size : 4 Preparation Time :0:00 Categories : Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium zucchini -- (about 2 pounds) ends stemmed and cut lengthwise into 1/2-inch-thick planks 3 tablespoons extra-virgin olive oil Salt and ground black pepper 1 tablespoon juice from 1 lemon 1 teaspoon minced fresh oregano or thyme leaves 1/3 cup brined black olives -- pitted and chopped (such as kalamata) Makes 4 to 6 servings. A recipe from Cooks Illustrated to pair with grilled chicken or fish. It couldn't be squeezed into the July-August issue of the magazine so it ended up on the online site: www.cooksillustrated.com . To grill zucchini: Lay zucchini on large baking sheet. Brush both sides with 2 tablespoons oil. Season generously with salt and pepper. Grill over medium-hot fire (you can hold your hand 5 inches above grill surface for 3 to 4 seconds), turning once, for 5 minutes per side, or until dark with grill marks. Transfer zucchini to serving platter. To make dressing: Whisk together remaining 1 tablespoon oil, lemon juice, oregano or thyme, salt and pepper to taste in small bowl. Drizzle dressing over zucchini. Sprinkle with olives. (Note: Can be covered and set aside for 1 hour.) - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.