Easy Grilled Zucchini
This recipe might seem simple, yet discussions with friends revealed that many aren't sure how to grill vegetables, particularly zucchini.
Initially, I used a bit more oil, but now I prefer a straightforward, natural approach without extra oil. A 300g portion of these vegetables with a good piece of meat makes a tasty lunch or dinner that won’t add extra pounds.
Additionally, here's a Yogurt and Tomato Sauce inspired by Indian Raita, minus the spicy oils. Everyone loves it and asks about the special ingredients that make it go with everything.
Ingredients
●
Zucchini
2 pieces
or peppers, eggplant, mushrooms
●
Herbes de Provence
1 tsp
optional
●
Yoghurt
3 tbsp
I use 2% fat yogurt
●
Tomatoes
1 piece
or 2 cherry tomatoes
●
Garlic cloves
1 piece
can be substituted with a small piece of onion
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Step by step
Step 1
First, it's essential to have a grill pan. Mine is a year-old Ikea pan which, while basic, is quite effective.
I'm looking to upgrade to a ceramic one, so I recommend trying one. Heat it on medium-high until it starts to smoke; if not heated properly, vegetables won't cook well and may stick.
Step 2
Slice the zucchini or eggplant thinly; refer to the pictures.
If slices are too thick, vegetables will remain undercooked and crunchy; too thin and they'll over-dry on the grill.
Step 3
Place them on the hot pan and cook for 4-5 minutes.
Step 4
Flip them over and cook for another 4-5 minutes.
Step 5
Alternatively, you can cut them lengthwise rather than into slices; the cooking process remains the same.
Step 6
Once done, transfer to a plate and season with salt and spices. I prefer Herbes de Provence, but if unavailable, add salt and maybe a little pepper.
Step 7
The same method applies to grilling peppers as well.
Step 8
The vegetables are ready to serve. I suggest allowing them to soak with salt and spices for 10 minutes before serving.
Step 9
Now, let's make the Yogurt Sauce with tomatoes and herbs:
- A small blender is typically used;
- You can also finely chop everything and crush the garlic;
- Put all the vegetables in the blender...
Step 10
... blend, but ensure it doesn't become a paste. The tomato and parsley pieces should remain visible.
Step 11
Add the yogurt and season with salt, then stir.
Step 12
The sauce pairs well with vegetables, meat, and virtually any dish. Enjoy!
Bon appétit!
Quantity:
1 kg
Prep time:
30 min
Ready in:
10 min
Publish date:
