Grilled Zucchini with Marjoram Recipe

From Dorothy McNett's Recipe Book.

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Grilled Zucchini with Marjoram

From Dorothy McNett's recipes at Serve over fresh greens for a salad, or tuck this into some wonderful bread for a great sandwich, adding greens and mayonnaise as desired.

4 medium zucchini
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
1 - 2 tablespoons balsamic vinegar
2 tablespoons chopped fresh marjoram leaves, or 1 teaspoon dried

Slice zucchini crosswise on the diagonal into long slices about 1/2 inch thick. Toss with salt, pepper, and olive oil. Heat stove top grill pan over medium high heat. Grill zucchini, turning once, until browned and tender, about 6-7 minutes total. Return zucchini to bowl and let cool to room temperature. Gently toss with balsamic vinegar and season with more salt and pepper, if needed. Transfer to serving platter and sprinkle with chopped marjoram. Serve at room temperature. If using as a salad, line serving plates with fresh greens and arrange the zucchini slices over and sprinkle with the chopped marjoram.

Recipe created 1995-05-22.

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