Marinated Zucchini + Basil

Serves 4 | Prep Time: 10 minutes | Cook Time: 15 minutes

I made this with the intention of using basil, but I had forgotten to purchase at the store. I had some fresh thyme in the fridge and some beautiful cherry tomatoes. Goes great with the Grilled Marinated Steak.

Ingredients

4 zucchini, halved and cross hatched with a knife
Kosher salt
Extra virgin olive oil
2 cloves garlic
2 tablespoons (30g) red wine vinegar (balsamic would work too)
3 tablespoons (45g)
1 tablespoon thyme
Freshly ground black pepper
Pinch of red chili flakes (optional)
1 cup good cherry tomatoes, halved
A handful of basil or dill

Chef Tips

When shopping for zucchini look for firm and vibrant stalks. Too me, grilling zucchini is the best way to get flavor into a rather bland vegetable. Place onto a tray and allow to cool.

Preparation

Step 1

Preheat a grill or grill pan; you could also use a flat cast iron skillet too. Season zucchini all over with kosher salt and a drizzle of olive oil. Grill on the cut side down for about 4-5 minutes undisturbed. You’re looking to see nice deep caramelization. Repeat on the other side. The zucchini should be cooked for still have a slight bite to it.

Step 2

While the zucchini is cooking; mix together the garlic, vinegar, and thyme. Add a pinch of salt, freshly ground black pepper and red chili flakes if using.

Step 3

Season the tomatoes with a spoon of the marinade and some salt.

Step 4

Cut each half on a bias into two pieces. Place onto a rimmed platter and drizzle the marinade all over. Spoon over the tomatoes and sprinkle on the basil and/or dill.