Grilled Costata Romanesco Zucchini

Tonight we're enjoying our first zucchini pick of the season.  We left for a couple of days and when we got home, these two were on the vines. 
I was so happy, but I think Chris was a little afraid he was going to actually have to eat them.  They weighed in at 1 pound 14 ounces each.  Certainly no prize winning weight, but I'm a proud momma.  It may seem like I'm bragging a bit (and I am) whenever I talk about veggies from our garden.  But I do feel a sense of pride and am just so happy when anything comes out of our little garden.  I mean, I grew it!  Isn't that so much fun?  The round one is a Ronde De Nice and the long one is a Costata Romanesco.  I'm grilling the Romanesco tonight to go with some flank steak and corn.

1 - 1 lb 14 oz zucchini or a few smaller zucchini

⅓ cup extra virgin olive oil
¼ cup rice vinegar
2 tablespoons light soy
½ teaspoon sesame oil
1 ½ teaspoons sesame seeds
1 clove garlic, finely chopped

Whisk ingredients together to make a vinaigrette.
Slice the zucchini cross-wise at an angle into ¼" thick slices
Toss the zucchini with ¾ of the vinaigrette and let sit for 10 minutes and toss again.
Prepare a hot grill.  Grill zucchini until is tender, but not too soft or soggy.

To finish: 
2 tablespoons toasted pine nuts
2 tablespoons thinly sliced scallions, green portion only

Sprinkle pine nuts and scallions over top of the zucchini.  If you'd like, drizzle a bit of the reserved vinaigrette over top as well.


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