What with the weather going through its very sudden transition into autumn, and the light being not at all what it was less than 15 days ago, it is no longer time for seasonal denial; fall is not only coming, it’s here. If summer is the time for salads, early fall is a time for well cooked food. There are still plenty of delicious vegetables to be had, but it’s become increasingly unappealing to eat them cold and raw. The good news is that it is concurrently becoming increasingly appealing to stand by the stove, oven or grill.
Zucchini is one of those garden vegetables that is far too easy to grow, but every year I look forward to having a ridiculous over-supply that requires I find creative ways to use them. I figured before my surplus ran out, I owed them a post.
While the zucchini bread is in the oven, try the following recipe, straight off the grill, warm and redolent of gently spicy fresh basil (I have way too much of that too). Top it off with the last of summer’s perfect tomatoes and enjoy the transition.
Grilled Zucchini with Tomatoes and Basil
This is a great appetizer or side dish to serve with stewed lentils, meat or fish (grilled or otherwise), but can be turned into an entree with a little bit of plain Greek yogurt (full fat) dolloped on top. Add some buttery polenta or crusty bread and call it dinner.
- 1-2 small-medium zucchini per person
- olive oil or olive oil spray oil for brushing
- 1 small clove chopped fresh garlic per zucchini OR organic garlic powder
- kosher or sea salt
- powdered dulce (optional)
- handful fresh basil, chopped
- 1 tomato, chopped
Slice the zucchini crosswise into 1/2-inch pieces and either brush both sides with oil, or spray both sides with olive oil spray. On one side, sprinkle with the fresh or powdered garlic, salt and optional dulce. Grill over direct heat for about 7-10 minutes until deep grill marks appear.