GrillAmerican
Grilled zucchini
From the garden, on the grate, while the meat rests. Thick planks so they do not collapse.
Made it?
12 min · 12 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.3 lb to the table · 3 plates at 8 oz
- medium zucchini, ½-inch planks lengthwise3 (2 lb)
- oil2 tbsp
- kosher salt1 tsp
- chopped thyme, or 1 tsp dried2 tsp
- lemon1
Method
- 1
Planks, not coins — coins fall through. Oil, salt, thyme on both faces.
- 2
Hot grate 3 minutes, turn, 2 more. They should take marks and still have fight.
- 3
Lemon. If they slump, they went too long. Garden zucchini is wetter — salt them 10 minutes and pat dry first.
On the plate
With this, try
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making blistered green beans.
When the meat rests. Dry beans, screaming pan, char, then garlic off the heat.
15 min
- With this dish, try making watermelon-feta salad.
Ribs, chicken, lamb, a hot afternoon. Chunks, not balls. Salt the melon. Feta last.
10 min