Grilled Zucchini
serves 2-4
If you're heating up the grill for your steaks or burgers, toss a few thick planks of zucchini on there too. They grill beautifully with just a touch of oil, and are a healty side for the easiest weekday barbecue.
4 medium zucchini, cut into 1/4-inch-thick planks
2 clove garlic, minced
1/4 cup olive oil
salt and pepper
prep: 15 minutes
total: 25 minutes
grill (gas or charcoal)
grill brush
tongs
small bowl
large bowl
1. If using a gas grill, preheat it to high. If using a charcoal grill, pile the coals together to create a hot zone for direct grilling. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
2. Rinse and dry the zucchini. Cut off the ends and discard them. Cut the zucchini lengthwise into 1/4-inch-thick planks. Put the zucchini planks in a large bowl and toss with the garlic and olive oil, and sprinkle with salt and pepper. Grill the zucchini over direct heat until they're well browned, 4-6 minutes per side.
2. Rinse and dry the zucchini. Cut off the ends and discard them. Cut the zucchini lengthwise into 1/4-inch-thick planks. Put the zucchini planks in a large bowl and toss with the garlic and olive oil, and sprinkle with salt and pepper. Grill the zucchini over direct heat until they're well browned, 4-6 minutes per side.
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