Grilled Zucchini with Summer Brushetta Salsa


Summer vegetables are one of the beautiful pleasures of the season. The array of bright red tomatoes, dark green beans, and the bold yellow of a fresh zucchini is like eye-candy! So appealing to the senses.

It’s great to use fresh vegetables, herbs and spices to create a nice meal of a hot summer night. Grilling on the barbecue brings out the flavors and colours of vegetables.

This zucchini dish was delicious and would be a hit to serve to your guests.

Ingredients

1 medium sized yellow or green zucchini
1 cup of green pea pods
1 tbsp margarine
black pepper
1 tsp parsley or one fresh sprig, chopped
1/2 cup parmesan cheese
1/4 cup shredded cheddar cheese
1/4 cup crumbled goat cheese ( for topping and salad)

Marinade

Extra virgin olive oil
Balsamic vinegar
White wine or cooking wine
rosemary
oregano
( use amount needed to cover the both entire sides of the zucchini )

Summer Brushetta

2-3 Ripe fresh vine tomatoes, chopped finely
1/2 cuccumber, peeled and chopped finely
2 cloves garlic, chopped finely
2 sprigs chopped dried basil
pinch of black pepper
2 tbsp virgin olive oil
1 tsp balsamic vinegar

( I also added cuccumber to this summer brushetta topping )
Mix together the chopped tomatoes and cuccumber and oils and spices and refrigerate.

Prepare

Wash and slice the zucchini lenghwise. Place in a deep dish and cover with the marinade. Cover and refrigerate for one hour. ( Optional if you don’t have the time ).

Add the pea pods to a pot with a small amount of water. Cook and steam until tender.

Place the zucchini on the barbecue, skin side down. Close lid and cook for 5 minutes. Baste the zucchini throughout the cooking process. Turn the zucchini and cook for another 5 minutes. Continue cooking and turning and basting when necessary. Cooking time should be approximately 15 minutes. Make sure that you get a nice grilled effect on the zucchini. Test with a fork to make sure they are done.

Remove and place on a baking sheet. Top the zucchini with parmesan cheese, then add the Summer brushetta topping along each slice of zucchini. Added grated cheddar cheese, and crumbled goat cheese and top again with parmesan. Sprinkle with parsley.

Place under the broiler until golden brown.

Add margarine and black pepper to the pea pods and serve with fresh spring greens and baby spinach. Top with crumbled goat cheese and any left over marinade.

Serves 1-2

Enjoy with a nice glass of white wine. πŸ™‚

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6 Comments Add yours

  1. Dawn says:

    Looks lovely Jackie!! The colors are just popping.

    1. Sprat says:

      Thanks Dawn…the colours are what visually makes this so appealing ….isn’t it!

      It tasted just as good….hope you give it a try! Thanks Dawn….always nice of you to take the time and comment…you know I appreciate it!

  2. Gina Prater LadyRider says:

    perfect for my diet plan..thanks so much Jackie! gotta get that bikini body ready for jamaica LOL..nice thng about JA is you don’t need a bikini body to wear one πŸ™‚

    1. Sprat says:

      It’s great for a diet plan Gina…and yeah, I have to get back to the gym too!! πŸ™‚ Your right….any body goes in JA !

      You can certainly modify this Gina…and use less chesse if you want.

      Thanks for taking the time to comment…I just kind of made this up last night and thru it together…but I know you will love it!

      1. Peter Lichota says:

        Thanks again……. I always look forward to your next offering because the last was always Dynamite! Keep ’em comin’ and I’ll keep spreadin’ the great recipes with all those I know!!!………

      2. Sprat says:

        Thanks Peter! πŸ™‚ Summer time I tend to slack off a bit…but thats for your great comments and for sharing my blog!

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