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.
1 medium sized yellow or green zucchini
1 cup of green pea pods
1 tbsp margarine
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)
Extra virgin olive oil
White wine or cooking wine
( use amount needed to cover the both entire sides of the zucchini )
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.
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.
Enjoy with a nice glass of white wine. 🙂