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Ingredients
| red wine vinegar: 1/4 cup |
| shallot onions (chopped): 2 Tbl (chopped) |
| olive oil: 3/4 cup |
| lemon peel: 2 tsp (grated) |
| fresh thyme: 1 Tbl (chopped) |
| fresh oregano (leaves): 1 Tbl (chopped) |
| fresh rosemary: 1 tsp (chopped) |
| fresh peppermint: 1 tsp (chopped) |
| water: 2 qts |
| salt: 1 tsp |
| zucchini squash: 2 whole squashes |
Grilled Herbed Zucchini Halves
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- In a medium bowl, add the red wine vinegar and the shallots.
- Slowly whisk in the olive oil until it is thoroughly combined.
- Add the lemon rind, thyme, oregano, rosemary, and mint; mix well.
- In a pot, bring the water to a boil.
- Add the salt and the zucchini and simmer for 3 to 4 minutes.
- Remove the zucchini from the water and allow it to cool.
- Slice the zucchini in half lengthwise.
- Coat the zucchini with the vinaigrette mixture.
- Cover and refrigerate for 1 hour.
- Preheat the grill or an oven broiler.
- Set the zucchini on the grill or beneath the broiler.
- You are only trying to reheat the zucchini, so do not let them stay on the grill or in the broiler for more than 3 to 5 minutes.
- Serve immediately.
- Exchanges Per Serving: 1/2 Vegetable, 2 Fat.