0 recipes from contoocook and beyond


for vinegrette:
2 tbsps. olive oil
l tbsps. dijon mustard
minced zest and juice of one lemon
s&p to taste

for zucchini;
6 small zucchini (2-l2 llbs.)
l tbsps. olive oil
s&p to taste
l tsps. pine nuts toasted (optional)
2 tbsps, crumbled feta cheese (or goat cheese)
2 tbsps. thinly sliced basil

Brush grill witth oil. whisk ogether 2 tbsps, oil, dijon, zest abnd juice for the vinegrette in a small bowl. srason with s&p. Quarer each zucchini lengthwise . Toss with l tbsp. oil in a bowl. season with s&p.Grill quzzhini quarters on one side until grill marks appear abouy 2 mins. Flip wedges and grill an addiyional l-2 mins. Remove zucchini from grill. cut each quarter in half crosswise and return to bowl. Pour vinegrette over zucchini. add pine nuts, feta and toss to coat. Serve warm,
Makes 6 servings Cuisine at Home mGzine.

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