Friday, February 5, 2010

Grilled Zucchinni with Basil Vinaigrette (Vegan, Gluten Free)


Zucchini is prevalent in the United Sates during the summer months and comes in abundance when it comes. The zucchini has a delicate flavor and requires little more than quick cooking with olive oil, with or without fresh herbs. This is a super easy recipe, and so tasty as side dish to any Mediterranean dish.

INGREDIENTS

4 medium sized zucchini, sliced

Dressing

2 tablespoons olive oil
½ cup fresh basil, stems removed
3 tablespoon balsamic vinegar
1 clove garlic

Serves 4-6
  1. Spray cooking spray on a large frying pan under high flame, and place as much zucchini as possible on the frying pan, laying flat.
  2. After approximately 5 minutes turn the zucchini over. The zucchini should be browned a bit. Let cook another 5 minutes.
  3. Place cooked zucchini into a mixing bowl.
  4. Keep on repeating steps 1 and 2 until all zucchini is cooked.
  5. In the meantime, pour all dressing ingredients into food processor and pulse till fine.
  6. Once all zucchini is cooked, pour dressing over the zucchini and mix well. Let stand for at least a half an hour to absorb the dressing. Can be served at room temperature.
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