Grilled Zucchini with Balsamic Drizzle

by angelika on May 20, 2012

I like to have an arsenal of super simple vegetable preparations so that I don’t skimp on the veggies when making a quick weeknight meal for my family. It’s super easy to throw together some pasta, or even pop in a frozen veggie burger, and I do it just like everyone. For Mr. Fabulous and I, a giant arugula salad usually suffices, but I have yet to get my kids to properly appreciate arugula.

In comes my fabulous Le Creuset grill pan. It’s a two burner griddle on one side grill on the other, and boy does it get a lot of use in our house. Some vegetable really just taste better grilled! I think zucchini is one of them. This side dish takes at most 10 minutes and it is probably the best way to eat zucchini. The zucchini gets nice and tender with a bit of a smoky char, then I drizzle balsamic vinegar over top and garnish with a smoky fume de sel sprinkle.  Simply delicious.



Grilled Zucchini 

4 zucchini, sliced lengthwise in thirds
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon balsamic vinegar
fume de sel sprinkle (optional)

Slice the zucchini in thirds lengthwise. This will give you two ends and a middle. Poke a few holes in the zucchini with a fork. I find this allows the seasoning to penetrate better. Lay them on a tray with the flesh side up and brush with olive oil. Sprinkle with salt and pepper and garlic powder. No need to really measure- just as you like. Let the zucchini sit while you heat the grill pan. You want the pan nice and hot, so heat it for about 5 minutes on medium flame.

Grill the seasoned side face down and then brush the top side with oil. Grill for about 3 minutes, or until you see grill marks and the zucchini releases easily. Flip and grill the bottom side the same. Test with a fork to make sure then are the right amount of done for your tastes. I like a little al dente, the kids want it practically mushy.

Remove to a plate and drizzle with balsamic vinegar. Sprinkle with a little fleur de sel, or if you have it fume de sel- which is an oak aged fleur de sel. It’s the perfect compliment to anything grilled, as it really plays up the smoky flavor. Eat right away, there is nothing worse the cold zucchini.

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