Grilled zucchini recipe with fresh basil

Grilled Zucchini with torn basil is a treat all Spring and Summer long!

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Do you need a simple vegetable dish that will please the masses, served hot or at room temperature?  Then choose zucchini.

Many Long Island Farmer's markets  are beginning to open...why not pick some up some organic, local varieties there to help support our vibrant Long Island  economy?

Grilled zucchini with fresh torn basil is a delicious side dish with any grilled meal such as fish, chicken or beef.  Serve this recipe as a starter or Antipasto if you are looking for an elegant dish by adding shaved Reggiano-Parmesan and you will be the belle of the ball!

Grilled zucchini with freshly torn basil

serves 4

Ingredients

4 zucchini's sliced lengthwise

8-10 fresh basil leaves

2 tbs. fruity Olive Oil (the best you can afford)

1 tbs. balsamic vinegar* see note (we like Monari Federzoni Balsamic Vinegar of Modena found at most LI grocery stores for under $5)

Sea salt and pepper, to taste

Directions

Turn on your grill, scrape, clean and oil grates. When heat to turns medium hot, place zucchini cut side down on grill grates. Cook for 3 minutes covered.  Turn 180' to create grill marks and cook for 3 more minutes.  Turn zucchini over and cook the same way; 3 minutes and then turning 180' for 3 more minutes, allowing zucchini to char slightly. 

Meanwhile, in a separate bowl, add vinegar, oil, salt and pepper.  Using a fork, mix condiments together.  Remove zucchini from grill and slice in 1" chunks.  Add to oil and vinegar mixture.  Add your basil leaves by tearing into pieces and tossing together with warm "dressed" zucchini. 

Serving Suggestions

1. Add a pinch of red chili flakes if you like a little spice
2. Add shaved Reggiano-Parmesan after zucchini has come to room temperature
3. Use as a topper for grilled chicken or fish

*Balsamic Vinegar Note

To make a sweet-balsamic vinegar reduction, simmer a full bottle of balsamic vinegar until it thickens and reduces by 1/2.  Allow to cool and using a funnel, add back to original bottle.  Use as a drizzle on top of grilled meats and fishes or as an accompaniment to salad dressings.  This vinegar reduction gets quite sweet so use your judgment and taste your recipes if replacing with regular non-reduced balsamic. 

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I've written about some other helpful Long Island Resources:

1. listings of Long Island Grocery Stores, including specialty shops and those that deliver
   
2. listings of where to purchase Prime Dry Age Meats on Long Island
3. listings of where to purchase & how to pick a lobster ( + other seafood) on Long Island
   
4. listings of Grocery 101: Basic Staples Lists
5. listings of Grocery 101: Essential Store able Groceries for Emergency Weather Conditions