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
- 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.
- 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.
- 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.
- 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 rylandpeters.com
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