Friday, August 7, 2015
Grilled Zucchini with Parmesan, Pine Nuts & Basil
Naturally sweet and great source of Vitamin C, Grilled Zucchini are one of my favourite summer vegetables to grill on the BBQ. Sliced on the diagonal into generous 1/2-inch ovals and tossed with a little olive oil and a sprinkle of salt and pepper, the zucchini is then grilled until slightly soft, about 4 minutes per side, with an aim to create lovely grill marks. Sprinkled with a little Balsamic vinegar while still warm, the grilled zucchini can be arranged on a platter over a bed of fresh basil and served with a garnish of shaved Parmigiano-Reggiano and flurry of pine nuts for a wonderfully healthy and flavourful summertime dish.
Grilled Zucchini with Basil, Pine Nuts & Parmesan
2 tbsp extra-virgin olive oil
Kosher salt and black pepper
1 tsp balsamic vinegar
1 cup mixed green and purple basil leaves
1/3 cup pine nuts
3 oz top-quality parmigiano-reggiano, shaved using a vegetable peeler
Trim the ends of the zucchini and cut them on an angle into 3/8-inch-thick slices. Place them in a bowl and toss with the olive oil and some salt and pepper. Place the slices on a preheated outdoor BBQ and grill for about 3 minutes each side to achieve distinct char marks on both sides. Transfer to a mixing bowl, drizzle with some balsamic vinegar, toss together and set aside. Once the zucchini have cooled down a bit, add the basil and hazelnuts. Mix lightly, then taste and adjust the seasoning accordingly. Transfer the zucchini to a decorative plate and garnish with the Parmigiano-Reggiano, and pine nuts.