Sunday, September 10, 2006
Grilled Zucchini Marinated in Garlic & Herb Oil
Something I nearly forgot earlier is the lunch I prepared for tomorrow. Our canteen has introduced a salad bar, so while it is warm outside I am tucking into the green leaves supplemented with my own little extras. Tomorrow that extra is going to be grilled zucchini that I marinated overnight in garlic and herb oil and a few slices of freshly toasted ciabatta bread. This dish is a great as a starter or a light snack and perfect for parties. Use a variety of vegetables, such as zucchini, aubergines, green beans, asparagus and bell peppers and vary the herbs and spices from dish to dish and you have an impressively colourful array of nibbles that can easily be pre-prepared and is no harder to make for 20 than for 2.125ml olive oil
1 large zucchini, cut into 8mm thick slices (or any other vegetables you are using, trimmed and/or sliced; peppers only need to be halved and deseeded)
1 garlic clove, sliced
a few springs of fresh herbs such as basil, thyme, or oregano
1 tsp sea salt
Heat a ridged non-stick grill pan (or, if yours went the same way as mine, simply use a shallow frying pan) over moderate heat.
Lightly brush both sides of the zucchini slices with oil. (If you are using aubergines, salt them and leave them to stand to release some of their water. Rinse well, then grill. Other vegetables, such as asparagus or beans need blanching before grilling. Bell peppers should be baked in the oven until the skins are browned and then peeled. They do not need grilling afterwards.)
Grill the zucchini slices, turning over once, until tender, 8 to 10 minutes total. Set aside to cool. Place the zucchini and garlic slices in alternating layers into a medium sized bowl, lightly sprinkling each layer with sea salt. Tuck the herbs in between the zucchini and pour over the oil. Cover and marinate for a few hours, preferably over night.
Christine at 8:43 pm
