Zucchini

Grilled Zucchini with burnt tomatoes and dressing

If you garden you've probably been buried in zucchini. By mid-August I usually have enough of them to feed a herd of elephants (if they eat zucchini, I'm not sure if they do).

Ingredients:

  • 3 Medium zucchini
  • 1 cup burnt tomatoes
  • A couple generous pinches of coarse salt to sweat the zucchini
  • 2 Tbl EVOO
Dressing ingredients:
  • 2 garlic cloves (grated)
  • Juice of 1/2 lemon
  • A generous pinch of coarse salt
  • 1 finely chopped shallot
  • 2 Tbl chopped tarragon
  • 3 Tbl EVOO
  • 2 tsp piment d’Espelette (or other medium pepper, like red pepper flakes, paprika, guajillo - or spicier if you want!)

Slice zucchini to about 1/8" thick and salt. A mandoline is very helpful for slicing, but you can do it by hand as well. Let sit for 20 minutes, drain, then pat dry. Drizzle with 2 Tbl EVOO. Grill on high heat for 2 minutes per side.

Make 1 cup burnt tomatoes and add that to the grilled zucchini. Make dressing of 2 grated garlic cloves, juice of 1/2 lemon, generous pinch of coarse salt, 2 Tbl chopped tarragon, 3 Tbl EVOO. Lay out grilled zucchini, top with burnt tomatoes, drizzle with dressing, add chopped shallots, and add more piment d’Espelette and salt to taste.

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Made some great grilled zucchini last night. Here’s the recipe: Slice and salt zucchini, pat dry, grill Make 1 cup burnt tomatoes Make dressing of 2 grated garlic cloves, juice of 1/2 lemon, generous pinch of coarse salt, 2 Tbl chopped tarragon, 3 Tbl EVOO. Lay out grilled zucchini, drizzle with dressing, sprinkle with 2 tsp piment d’Espelette, add chopped shallots and burnt tomatoes, dress again, more piment d’Espelette and salt to taste. #vegetables #zucchini #gardening #livefire #livefirecooking #firecooking #grilled #grilling #bbq #cooking #homecooked #lovetocook #foodstagram #goodeats #foodphotos #foodpics #grill #cookingoutside #foodie #goodfood #barbeque #fuego #enfugo #outdoorcooking #chicago #shallots #grilledvegetables #recipe

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