Chargrilled Zucchini Recipes

CHARGRILLED ZUCCHINI

Steps:

• Place a griddle pan over a high heat and pour in a little of the olive oil.
• Slice the zucchini and add to the hot pan. Season with coarse sea salt and freshly ground black pepper. Cook for 1-2 minutes on each side or until well charred.
• Lay on a serving dish and sprinkle over more olive oil, lemon juice and the cheese. Serve.

GRILLED HALLOUMI AND MINTED ZUCCHINI SANDWICHES

Steps:

• Preheat a grill to medium-high and clean and oil the grate. (Or preheat a grill pan over medium-high heat.)
• Marinate the zucchini in 1 tablespoon of the olive oil, the lemon juice and 1/2 teaspoon salt. Set aside for at least 30 minutes. In a separate dish, brush the sliced halloumi with 1 teaspoon of the olive oil. Peel the onion and cut it into 1/2-inch wedges through the core to hold each wedge together. Marinate the onion in 1 teaspoon olive oil and the remaining 1/2 teaspoon salt.
• Grill the zucchini until it has dark grill marks and is tender. Toss immediately in a bowl with the garlic and mint; then set aside. Grill the onion wedges, turning once, until they are slightly charred on the edges and a bit softened but not totally limp. Grill the halloumi until softened and marked by the grill.
• Slice the baguette lengthwise, leaving one side slightly attached. Brush with the remaining teaspoon of the olive oil. Cut crosswise into four even segments. Distribute the zucchini, halloumi and onions evenly among the sandwiches.

GRILLED ZUCCHINI WITH TOMATOES

Steps:

• Bias-cut zucchini into 1/2-inch slices. Cut tomatoes into 1/2-inch slices. Brush these vegetables on all sides with olive oil.
• Grill zucchini and tomato slices on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes, turning once.
• Remove from grill.
• Grill sweet peppers about 15 minutes or until skins are blistered and browned.
• Transfer peppers to a new brown paper bag; close bag and set aside for 5 to 10 minutes.
• Peel off skins. Cover and chill vegetables for at least 30 minutes.
• For dressing, in a small bowl, combine vinegar, orange juice, and honey. Whisk or beat with a fork until well blended.
• Stir in basil and oregano. Drizzle some of the dressing over chilled vegetables.
• Store remaining dressing in the refrigerator for up to 2 weeks.

CHARGRILLED CHICKEN WITH ZUCCHINI

Steps:

• Preheat a griddle pan until smoking.
• Season the chicken thighs with salt and freshly ground black pepper and place onto the hot griddle pan.
• Drizzle over some olive oil and cook on both sides for 4-5 minutes, or until golden-brown and cooked through. Set aside and keep warm.
• Place the zucchini slices in a colander and sprinkle over some salt. Leave to drain for 5-10 minutes, then rinse away the salt and gently squeeze out any excess liquid.
• Griddle the zucchini slices in the same pan used to cook the chicken for 3-4 minutes, or until golden-brown and charred.
• Heat a drizzle of olive oil in a frying pan and gently fry the garlic for 3-4 minutes, or until golden-brown. Remove from the pan and set aside.
• To serve, pile the zucchini onto a serving plate and sprinkle over half of the cooked garlic and half of the sliced chili. Thickly slice the chicken thigh and arrange over the zucchini, then sprinkle over the remaining garlic and chili. Garnish with the chopped mint, then drizzle over the tarragon vinegar and a bit more of the olive oil.