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Grilled Zucchini with Mint, Chile Oil, and Toasted Pine Nuts

Recipe information

  • Yield

    serves 4

Ingredients

4 medium zucchini, sliced lengthwise 1/4 inch thick
3 tablespoons extra virgin olive oil
Kosher salt
Chile Oil (page 141)
1/4 cup pine nuts, lightly toasted
Cup fresh mint leaves, torn into thin strips
2 heaping tablespoons shaved aged hard cheese, such as Vella Dry Jack or Parmesan
Freshly ground black pepper

Preparation

  1. Step 1

    Prepare a charcoal grill.

    Step 2

    Brush each side of the zucchini slices with the oil and season generously with salt. When the grill is very hot, but the flame has died down and the coals are completely covered with ash, grill the zucchini on both sides until golden brown and just cooked through but still firm, 4 to 6 minutes. Arrange the zucchini slices on a serving platter and drizzle with chile oil. Sprinkle with the pine nuts, mint, cheese, and pepper.

Cooking in the Moment
TagsZucchiniSquashVegetableMintHerbs & SpicesPine NutNutSideDinnerGluten FreeVegetarianKetoEasyQuickGrillingSummerCookbooks
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