Grilled Zucchini Tunisian Style Vegan Friendly Recipes

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BALSAMIC GRILLED ZUCCHINI



Balsamic Grilled Zucchini image

A simple, easy grilled zucchini with a touch of balsamic vinegar and spices.

Provided by LashGal

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 15m

Yield 4

Number Of Ingredients 6

2 zucchinis, quartered lengthwise
2 teaspoons olive oil
½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch salt
2 tablespoons balsamic vinegar

Steps:

  • Preheat grill for medium-low heat and lightly oil the grate.
  • Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
  • Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

Nutrition Facts : Calories 37.6 calories, Carbohydrate 3.6 g, Fat 2.5 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 8 mg, Sugar 2.2 g

GRILLED ZUCCHINI TUNISIAN-STYLE (VEGAN FRIENDLY)



Grilled Zucchini Tunisian-Style (Vegan Friendly) image

For this delicious summertime recipe I combined elements from two separate recipes printed in the cookbook Mediterranean Light: Zucchini Ajlouke (see Recipe #173461) and Tunisian Zucchini Salad. Assignment: Grill a surplus of vegetables from our CSA box: organic zucchini, yellow summer squash and carrots. If the zucchini you're using is large, go ahead and peel it. Sometimes the peel can be tough on those larger specimens. The carrots were included for color and to add a wee hint of sweetness, too. For vegan version, omit the yogurt or use your favorite non-dairy substitute.

Provided by COOKGIRl

Categories     Vegetable

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 12

1/2 lb zucchini, approximately (1-inch thick slices and about 4-5-inch long)
2 -3 carrots (1/4-inch slices and about 4-5-inch long)
2 tablespoons olive oil
1 garlic clove
1/2 tablespoon harissa, to taste (see this super easy homemade version ( Easiest Moroccan Harissa or Hot Sauce)
1/4 teaspoon ground cumin or 1/4 teaspoon cumin seed
1/4 teaspoon caraway seed
juice of half lemon
plain yogurt
fresh cilantro (FRESH!) or fresh parsley (FRESH!)
salt, to taste
cracked black pepper, to taste

Steps:

  • Whisk together the marinade/dressing ingredients.
  • Slice up the vegetables and place on a lined baking sheet or large pan in a single layer.
  • Brush the marinade/dressing onto the slices of vegetables. Turn over and brush on the other side. If time allows, cover and let sit for 1 hour to allow flavors to intensify.
  • Heat up a grill or stove top pan grill on medium heat.
  • Place the vegetables on top and grill on each side until the vegetables have grill marks. The zucchini/squash will probably cook faster than the carrots. The zucchini shouldn't be too mushy but still firm.
  • Transfer to a serving platter. Season with salt and pepper to taste. Garnish with the fresh cilantro or fresh parsley. Serve with a bowl of plain yogurt for garnish.
  • Serve warm or at room temperature. Servings are estimated.

Nutrition Facts : Calories 111.8, Fat 9.4, SaturatedFat 1.3, Sodium 34.8, Carbohydrate 6.8, Fiber 2, Sugar 3.8, Protein 1.4

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