Zucchini is one of those foods that grows like weeds. Honestly, I get more questions about what to do with all the zucchini people have than any other veggie. Recently I was out walking my dogs and saw that a neighbor had a table at the end of her driveway with a ton of produce. The sign said free, and she had plastic bags so you could fill up with as much as you wanted. Majority of what was left was tomatoes, green peppers and a ton of zucchini. Since I'm not one to pass up free, homegrown veggies, I helped myself to a bag of zucchini. I knew exactly what I was going to do with it.
I love cookbooks. My husband built me an extension on our kitchen island so that I could house them all. While I am thrilled to experiment on my own in the kitchen, sometimes I like to be inspired by other dishes, and who doesn't like looking at those delicious photographs? Yum!
While on vacation a couple weekends ago, I picked up The Farm by Ian Knauer. While a lot of the dishes include heavy cream and white flour, there are some magical dishes filled with fresh veggies from the garden. I couldn't wait to dig into his Grilled Zucchini with Fresh Tomato Vinaigrette, and I'm sure you won't be able to either!
Grilled Zucchini with Fresh Tomato Vinaigrette
The Farm by Ian Knauer
serves 6
3 large zucchini
3 T olive oil
1 1/2 t salt
1 1/4 t pepper
1 garlic clove
1 sweet onion, chopped
2 medium tomatoes, chopped
1/4 c finely chopped flat leaf parsley
1 T lime juice
Preheat the grill and oil the grill rack.
Cut the zucchini in half lengthwise. Rub the cut sides with 1 T oil and then sprinkle them evenly with a pinch of salt and pepper.
Grill the zucchini over direct heat, covered, turning occasionally, until slightly charred and soft all the way through (about 6-10 min).
Mince the garlic, chop your onion, tomatoes and parsley. Add together with the oil, lime juice, salt and pepper.
Place the zucchini on a serving plate and top with the tomato vinaigrette to serve.
I love cookbooks. My husband built me an extension on our kitchen island so that I could house them all. While I am thrilled to experiment on my own in the kitchen, sometimes I like to be inspired by other dishes, and who doesn't like looking at those delicious photographs? Yum!
While on vacation a couple weekends ago, I picked up The Farm by Ian Knauer. While a lot of the dishes include heavy cream and white flour, there are some magical dishes filled with fresh veggies from the garden. I couldn't wait to dig into his Grilled Zucchini with Fresh Tomato Vinaigrette, and I'm sure you won't be able to either!
Grilled Zucchini with Fresh Tomato Vinaigrette
The Farm by Ian Knauer
serves 6
3 large zucchini
3 T olive oil
1 1/2 t salt
1 1/4 t pepper
1 garlic clove
1 sweet onion, chopped
2 medium tomatoes, chopped
1/4 c finely chopped flat leaf parsley
1 T lime juice
Preheat the grill and oil the grill rack.
Cut the zucchini in half lengthwise. Rub the cut sides with 1 T oil and then sprinkle them evenly with a pinch of salt and pepper.
Grill the zucchini over direct heat, covered, turning occasionally, until slightly charred and soft all the way through (about 6-10 min).
Mince the garlic, chop your onion, tomatoes and parsley. Add together with the oil, lime juice, salt and pepper.
Place the zucchini on a serving plate and top with the tomato vinaigrette to serve.
If you're looking to get rid of your zucchini, this is a super yummy way to do it! Such a refreshing side dish to any summer meal!
Enjoy!
XoXo,
Nicole
Enjoy!
XoXo,
Nicole
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