It’s that time of the year when everything goes on the grill, including vegetables. This side dish is so easy to throw together and really lets the summer produce shine. Considering the main way I usually cook vegetables is by roasting them, this is a much welcomed approach that doesn’t result in an overheated apartment.
Slice zucchini on the thick side (maybe 1/3 in. so they don’t slide through the grates – or use a grilling basket) and prepare a dressing of olive oil, minced garlic, dijon mustard, fresh parsley, and salt & pepper. When the zucchini has those beautiful grill marks, pull it off and toss with the dressing. Toss in some shaved parmesan and pepita seeds and you’re done.
I didn’t measure anything with this dish, dressing included, because summer meals are all about throwing things together, aren’t they? That also means you can use other herbs – like mint or basil – if you happen to have them lying around. The point is, this is an easy breezy summer side that works at room temp and would look great on an al fresco spread.