Grilled Zucchini

We recently traveled to Vancouver, B.C. and it was lovely. We ate and walked, dined and toured, snacked and water taxied, and yes - we ate some more. I will admit that we planned this trip with the soul purpose to relax and enjoy the city; the awesome food was a pure bonus. Bed side picnic and binge watching Chef's Table.

The funny thing is, the amount of walking we did does not even come close to the amount of food we ate. But that is the way we like to travel. We start out early, trek through unknown neighborhoods, and discover what they have to offer. We take in the sights, eat as we go, and once we make it back to where we are staying in the evening we are done. No nightlife, bars, shows, or music venus on this trip…just quiet evenings, reading, and some Netflix. It was really refreshing; even when we figured out that we walked about 8 - 10 miles in one day. Although, it was followed up with picnic on the bed and binge watching Chef’s Table.

Zucchini sliced and placed in marinade.

Once we were back into normal life here in Seattle, making a big meal was the last thing on my mind. We both were busy with work and everyday life that the simplicity of a salad kind of suited us. This made me remembered that many years ago when I was first cooking for myself, salads were my go to item. But then I discovered the beauty of marinating and grilling veggies. It was so simple, no fuse, and were always so tasty. The other amazing thing about making these is truly, any sliced veggie can work in this recipe: onions, eggplant, peppers, fennel, and squash. Trust me, we have tried it all, but my favorite of them all is zucchini. So the other night for dinner we dinned on a salad and grilled zucchini on the side. It was just as delicious as always…and so simple. Truly perfect for these busy warm nights of summer, you will have to give it a try. We have made many devout lovers of this recipe, it really is a winner.

Zucchini grilled and ready to eat.

Grilled Marinated Zucchini (feeds 4)

***Keep in mind that you can do this with any veggie, just as long as the veggies are sliced long enough and thick enough so that they do not slip though the grates of the grill.

3 zucchini (medium in size), cut into 1/2 - 1 inch thick slices

1/3 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 tbsp sea salt, plus more for finishing

1/2 tsp crushed red pepper flakes

1/2 tsp freshly ground black pepper

3 cloves of garlic, thinly sliced

First, pre heat your grill on high for about an hour.

Meanwhile; stir together your olive oil, vinegar, sea salt, red pepper, black pepper, and garlic in a large bowl. To this add your zucchini and toss it to coat it well. Cover it and place in the refrigerator to marinate. (You should let it marinate for at least 30 minute, or up to 3 hours.)

Then, turn your grill down to medium. Once your zucchini is marinated remove them from the marinade and place them length wise across the grates. Let them sit there and sizzle until you see the grill marks set into the zucchini slices. Once the marks are set, you can flip the slices over repeat the process on that side as well.

Finally, when the zucchini is grilled you can place it on a plate to serve. Before serving I like to sprinkle a bit more of sea salt over them. They are great fresh from the grill, but are great at room temperature as well.