Best Grilled Zucchini With Sherry Vinegar Recipes

BALSAMIC GRILLED ZUCCHINI

Balsamic Grilled Zucchini image

Grilled zucchini is so tasty when you use fresh, firm, in-season zucchinis! The olive oil-balsamic marinade is superb.

Provided by Vered DeLeeuw

Time 20m

Number Of Ingredients 6

Ingredients

2 large zucchinis (unpeeled (about 1 lb.))
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder

Steps:

Preheat grill, or a grill pan, over medium-high heat. I like to use my George Foreman Grill.
Trim the zucchini edges and slice it crosswise into ½-inch-thick rounds.
In a small bowl, whisk together the olive oil, balsamic vinegar, kosher salt, black pepper and garlic powder.
Brush the zucchini rounds with the mixture, on both sides. Set aside any remaining marinade.
Grill the zucchini slices until just tender, 3-4 minutes on each side. In my dual contact George Foreman grill, I grill 3 minutes on the first side, then 2 more minutes on the second side.
Brush the grilled zucchini slices with the remaining marinade and serve.

Nutrition Facts : ServingSize 0.3 recipe, Calories 106 kcal, Carbohydrate 6 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 193 mg, Fiber 2 g, Sugar 2 g

GRILLED ZUCCHINI

Grilled Zucchini image

A grilling recipe that is easy to prepare, tasty as a appetizer or a side dish.

Provided by Garry Glazebrook

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

⅓ cup extra-virgin olive oil
1 teaspoon sea salt
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
½ teaspoon ground black pepper
6 small zucchini, sliced lengthwise into 1/4-inch thick strips
3 tablespoons balsamic vinegar

Steps:

Preheat grill for medium heat and lightly oil the grate.
Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 5.6 g, Fat 12.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 307.4 mg, Sugar 3.2 g

GRILLED NEW POTATOES AND ZUCCHINI WITH RADICCHIO, GOAT CHEESE AND AGED SHERRY VINAIGRETTE

Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese and Aged Sherry Vinaigrette image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 pounds small red new potatoes, parboiled until soft
2 medium zucchini, scrubbed
Canola oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper1 large head radicchio, quartered
1/2 cup aged sherry wine vinegar
1 small shallot, finely chopped
1 tablespoon Dijon mustard
2 teaspoons honey
3/4 cup extra-virgin olive oil
4 ounces goat cheese, crumbled
Chopped chives

Steps:

Heat the grill to high. Slice the potatoes in half and zucchini into 1/4-inch thick slices; brush both sides with oil and season with salt and pepper, to taste. Grill the potatoes and zucchini until golden brown on both sides and just cooked through, about 3 to 4 minutes per side. Brush radicchio with oil, put on the grill and cook until lightly charred. While the potatoes, zucchini and radicchio are grilling, whisk together the vinegar, shallot, mustard and honey in a medium bowl until combined. Slowly whisk in the olive oil until emulsified and season with salt and pepper, to taste.
Put the potatoes, zucchini and radicchio in a bowl and gently toss with 1 cup of the vinaigrette. Season with salt and pepper, to taste. Transfer the potato mixture to a platter and top with the goat cheese. Drizzle with more of the dressing and sprinkle with chopped chives.