Zucchini is one of my favorite vegetables to grill. There’s just something about the crispy edges and creamy insides, that is mouthwatering and addictive.
Try it. Make a vinaigrette (recipe below), to infuse flavor once the zucchini is hot off the grill. Cut several small green zucchini in half, lengthwise through the stem. Make four, equally spaced, 1/4″ diagonal cuts on the inside of each zucchini half, take care not to slice all the way through. This step helps them cook faster and gives the vinaigrette a nice place to hang out. Brush with olive oil and lightly season with Kosher salt. Set your grill to Med-High and grill, green side down for 2-3 minutes. Turn over and grill cut side down for 2-3 minutes, rotate each zucchini, a quarter turn, and grill for an additional 2 minutes, creating cross grill marks. Remove from grill and set aside.
Plate, top with halved cherry tomatoes, pea shoots, mung bean sprouts, and freshly cracked pepper, and drizzle with our Thai-inspired vinaigrette, serve warm or at room temperature.
We served this as a side dish to compliment Spicy Sweet Potato Oven Fries with Thai Style Spicy Barbecue Ketchup and Thai Style Grilled Chicken with Sweet Chili Dipping Sauce for our Thai Street Dinner Party.
Grilled Zucchini | Thai Lime Vinaigrette
INGREDIENTS
- 8 Small Green Zucchinis
- 8–10 Cherry Tomatoes, halved
- 1/4 Cup, Mung Bean Sprouts
- 1/4 Cup, Pea Shoots or Micro Greens
Thai Lime Vinaigrette
- 6 Garlic Cloves, peeled and smashed
- 1/4 Kosher Salt
- 1 Tablespoon Cilantro, chopped
- 2 teaspoons, Fish Sauce
- 1/4 Cup, of fresh lime juice
- 1 Tablespoon, Olive Oil
INSTRUCTIONS
- Using a mortar and pestle smash garlic cloves, cilantro, and 1/4 teaspoon of salt to create a paste. Add the paste to a lidded jar along with lime juice, olive oil, and fish sauce, and shake well prior to using.
- Cut several small green zucchinis in half, lengthwise through the stem. Make four, equally spaced, 1/4″ diagonal cuts on the inside of each zucchini half, take care not to slice all the way through. Brush with olive oil and lightly season with Kosher salt.
- Set your grill to Med-High and grill, green side down for 2-3 minutes. Turn over and grill cut side down for 2-3 minutes, rotate each zucchini, a quarter turn, and grill for an additional 2 minutes, creating cross grill marks. Remove from grill and set aside.
- Plate, top with halved cherry tomatoes, pea shoots, mung bean sprouts, and freshly cracked pepper, and drizzle with our Thai-inspired vinaigrette, serve warm or at room temperature.
