Saturday, July 23, 2011

Grilled Zucchini with Lemon and Thyme

Our little backyard vegetable garden is starting to produce and like every other year the zucchini is thriving! Time to get creative with more ways to cook it. Tonight I marinated it along with some red bell pepper wedges in a zesty lemon-garlic and fresh thyme sauce. The lemon paired so well with the mild zucchini it was delicious! We had ours along side some chicken sausages and quinoa, which I flavored with garlic and thyme as well. Enjoy!

Recipe: (Serves 4-6)
5-6 large zucchini squash (or one the size of your forearm like we used), thickly sliced in rounds or strips (~1/4 inch thick)
1 red bell pepper, cut into 5 large wedges
1 tablespoon white wine vinegar
2 cloves garlic, minced
juice of 1 lemon (~2 tablespoons)
1 1/2 teaspoons fresh thyme leaves, chopped
3-4 tablespoons olive oil

1. Whisk vinegar, garlic, lemon juice, thyme and olive oil in the bottom of a large glass baking dish with sides.
2. Add the sliced zucchini and peppers and toss to coat in the marinade using tongs.
3. Place marinaded veggies on a hot grill or grill pan (dredge each one again in the marinade before placing on the grill).  Grill approximately 7-9 minutes, flipping once 1/2 way through or until crisp tender.  Every grill is different so watch your veggies.  Once they have nice grill marks they are ready to flip.
4. Serve hot along side your favorite summer entree.  We served ours with some garlic thyme quinoa.  Simply prepare quinoa using low-sodium chicken broth as a substitute for the water and add 1/2 teaspoon dried thyme and 1/8 teaspoon garlic powder.  Cook per package instructions, fluff with a fork and serve hot.

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