Grilled Zucchini with Lemon-Balsamic Vinaigrette
3 small or 2 medium zucchini (about 1pound), sliced into quarters lengthwise
Kosher salt
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon chopped fresh thyme (optional)
1/2 teaspoon finely grated lemon zest
Freshly ground black pepper
2 tablespoons freshly grated Parmigiano Reggiano cheese
Place zucchini slices, cut side up, on a cookie sheet lined with paper towels. Sprinkle with 1/2 teaspoon kosher salt and set aside for 10 minutes. Blot dry with the paper towels before proceeding with recipe.
Heat a grill to medium-hot. In a small bowl, whisk together 2 tablespoons of the oil, the vinegar, thyme (optional), lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Toss the zucchini with the remaining 1 teaspoon oil. Set the zucchini cut side down on the grill and cook (if using a gas grill, keep the lid closed), flipping occasionally, until it browns and softens but doesn’t turn mushy, 6 to 8 minutes. Cut the zucchini into 3-inch pieces and place in medium bowl. Whisk the vinaigrette again and drizzle over the zucchini. Sprinkle on the cheese, toss well, adjust the seasonings to taste and serve
immediately.
Serves 4.
From “The Best of Fine Cooking - Fresh,” Spring/Summer 2006. The Taunton Press.