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)

Grilled 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 She can be reached at (425) 776-4689.

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