Saturday, September 25, 2010

Cooks Corner Recipe: Grilled Chile-Marinated Zucchini

12777937109SnJid  12310058635RbhGX

This recipe is good simply serviced with olives and crusty bread. Any leftovers can be used as a sandwich filling with hummus or tossed with pasta.  Other vegetables can be prepared in the same way; bell peppers are good, as are mushrooms.

Yield: 6 servings

6 zucchini, ends trimmed

Extra virgin olive oil, for brushing

For the chile marinade:

  • 1/2 cup olive oil
  • 3 Tbs. balsamic vinegar
  • 3 Tbs. sherry vinegar
  • 1 Tbs. coarse sea salt
  • 1 fresh red chile, seeded and finely chopped
  • Tbs. dried oregano
  • 2 garlic cloves, finely chopped
  • freshly ground black pepper


  1. To make the marinade, put the olive oil in a large, shallow non-metal dish. Add the two vinegars, salt, chile, oregano, garlic and pepper, and mix well.  Slice the zucchini into long strips, about 1/2’ thick, using a mandolin, if you have one, pour the olive oil into a small bowl.
  2. Heat a grill pan until hot.  Working in batches, brush the zucchini slices with olive oil on one side and arrange in the pan at a slight angle, oiled-side down, until the pan is full.  Cook until charred 2-3 minutes.  Brush the tops with oil, turn them over and cook until the other side ‘till charred, 2-3 minutes.
  3. Using tongs,transfer the zucchini slices to the marinade.  continue cooking until all the zucchini have been grilled.  They should have char marks, but shouldn’t be completely cooked through.
  4. Cover and set aside at room temperature for 3-4 hours or refrigerate overnight (return to room temperature before serving). Turn them in the marinade occasionally, so they soak up as much as possible.


Calories 210;total fat19g; saturated fat 2.5g trans fat 0g; cholesterol 0mg; carbohydrate 9g; dietary fiber 2g; protein 3g; sodium 1070 mg; sugar 6g

Source: Health Monitor: Easy Vegan Copyright Ryland Peters & Small, 2010

Thank you for reading!