Grilled Balsamic Zucchini Steaks
by Debra Daniels-Zeller
Many vegetables make excellent grilling candidates. Grill fruit, placing soft, smaller, or thin vegetables in a grilling basket. Wrap corn cobs in aluminum foil or leave the husk on and place cobs on the grill for 15 to 20 minutes. Remove when nearly done and de-husk. Brush corn with oil or marinade. Return to the grill and rotate ears until done.
• Start with a clean grill and brush or spray with oil. Preheat heat for 30 minutes before grilling.
• Cut vegetables all the same size.
• Make kebobs or use a grilling basket.
• Brush vegetables with oil, Italian salad dressing, or prepared marinade. One half-cup marinade is enough to coat vegetables. Marinade is optional for fruit.
• Grill about 4-inches from heat. Turn once.
(Serves 4 to 6)
Serve these steaks as a side dish or add them to sandwiches.
|1/4 cup||balsamic vinegar|
|3 Tbs||organic canola oil|
|2 cloves||garlic, pressed|
|1 to 2 Tbs||basil, thyme, marjoram, or oregano, freshly chopped|
|1/4 tsp||pepper, freshly ground|
|1/2 tsp||sea salt|
|3 lbs.||zucchini (about eight 6-ounce zucchini or three larger zucchini)|
- Prepare and preheat grill. Combine vinegar, oil, garlic, herbs, pepper, and salt in a small bowl. Whisk well.
- Slice zucchini lengthwise or on the diagonal—about 1/2 inch thick slices. Brush zucchini with marinade and lay slices on the grill. While the zucchini cooks, generously brush the exposed side with remaining marinade.
- Turn zucchini after 5 minutes. Leave them on the grill until the zucchini softens to desired texture, adding remaining marinade.
Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at http://foodconnections.blogspot.com. She can be reached at (425) 776-4689.