marinated zucchini

New favorite vegetable: grilled, marinated zucchini.

It is because of this recipe, that my sons fell in love with zucchini. Francesco was a tad bit envious the other day, when I snagged some of these zucchini from the fridge, piled them on a plate and topped them with a poached egg… he even went so far as to sneak a few bites. Every time they add a vegetable to their repertoire, it gives me some imaginary notch on my motherly belt.

Something about it feels like: mission accomplished. Like I finally figured out a way to prepare ‘this particular vegetable’ in a way that makes them love it. Return to it. Ask for it. Happy to see it.

What? Oh, other vegetables that I make-in-a-certain-special-way, so now my boys love it?

• oven-roasted broccoli
• sauteed beans with pancetta
• famed family corn
• roasted brussel sprouts
• this artful stack of eggplant-plus-tomato-plus-zucchini

But back to the zucchini. I make this all the time now. Thinly slice (I aim for 1/4 inch slices) the zucchini; brush olive oil on each side and grill. Mix the marinade, pile the zucchini into a bowl and pour the marinade on top. A bit of pooling in the bottom is fine: for me, that later becomes the ‘salad dressing’ when I use a few slices and dump them on a bed of arugula. Add some shaved Parmesan and perhaps some toasted pine nuts and you have: lunch.

Marinade
1-2 T lemon juice
2-3 T balsamic vinegar
large pinch sugar
2-4 T chopped basil (or thyme or mint…)
KS&CP (kosher salt and coarse pepper)
1/4 cup olive oil

Blend, and pour over 2-3 [sliced and grilled] zucchini.

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