Our local South Florida farmer's markets are currently featuring homegrown produce - zucchini, green beans, Swiss chard, tomatoes to name a few. It's also prime time for picking tomatoes and strawberries. Not a bad deal, really - especially since folks in other parts of the US are still shoveling snow.
I bought all of the above in an effort to make and share some recipes suitable for Lent. I've already posted the Swiss chard and white bean soup recipe, so today I've got a grilled zucchini recipe. This recipe is adapted from one I found in the Whole Foods recipe collection. It's not necessarily Armenian, but it definitely qualifies to serve during Lenten - or - whenever.
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| Grilled Zucchini with Kalamata vinaigrette |
Grilled Zucchini with Kalamata vinaigrette
Serves 4
Ingredients:
Ingredients:
½ cup pitted kalamata olives, drained and rinsed
1 Tbsp. red wine vinegar
½ tsp. black pepper
¼ cup water
3 Tbsp. olive oil, divided
4 medium zucchini, washed, and cut lengthwise into ½” thick slices
Juice of ½ lemon
2 garlic cloves, minced
Dash of salt and pepper
Garnish: 1 small tomato, diced
Directions:
Directions:
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| Step #1 |
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| Step #2 |
(Note: After cutting the zucchini lengthwise, I cut the pieces in half crosswise so it would fit in my George Foreman counter top grill.)
The zucchini can be grilled on a stove-top grill pan, in a counter-top grill, or on an outdoor gas or electric grill. Set grill on a medium-high setting.
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| Step #3 |
4. Layer zucchini slices on platter; drizzle each layer with Kalamata vinaigrette, and garnish with chopped tomatoes.
Servehot, warm or at room temperature.