REC: GRILLED ZUCCHINI WITH BLACK OLIVES AND MINT
GRILLED ZUCCHINI WITH BLACK OLIVES AND MINT
This recipe can be prepared in 45 minutes or less. 7 Kalamata or other brine-cured black olives (about 1/4 cup) 1 1/2 pounds zucchini (about 3 large) 1 tablespoon olive oil 3 tablespoons coarsely chopped fresh mint leaves 1 1/2 teaspoons fresh lemon juice Prepare grill. Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper to taste. Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice. Serves 4 as a side dish. |
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