Grilled Baby Zucchini with Fresh Tomato and Herb Sauce

Zucchini is, at best, a bland foil for all kinds of fuller flavored ingredients. Here baby zucchini has a tender crispness that is offset by a sprightly tomato salsa. Baby pattypan squash can be used in place of the zucchini or in addition to it. A wire cooling rack placed on top of the grill makes it easier to cook the tiny squash and prevents them from falling into the coals. Or use a grill basket. 

Ingredients

1 pound ripe tomatoes

1 garlic clove

2 tablespoons chopped dill

2 tablespoons chopped flat-leaf parsley leaves

1 tablespoon chopped oregano

1 cup chopped scallions (green and white parts; about 1 bunch)

1 teaspoon balsamic vinegar

Salt

Freshly ground black pepper

1 ½ pounds baby zucchini

2 tablespoons extra-virgin olive oil

Salt

Freshly ground black pepper

1. Make the salsa: Wash the tomatoes and cut in half from top to bottom. Slice the tomatoes ¼ inch thick, then cut the slices into fine dice. Peel, trim, and mince, and garlic.

2. In a bowl, stir together the tomatoes, garlic, herbs, scallions, and vinegar and add salt and pepper to taste. 

3. Preheat the grill or the broiler.

4. Wash the zucchini and pat it dry. In a bowl, toss the zucchini with the olive oil and salt and pepper to taste.

5. To grill the zucchini: Arrange them on a rack over a medium-hot fire and grill them, turning the tongs to ensure even cooking, until lightly charred. Arrange the hot zucchini on a serving platter.

6. Serve the salsa in a bowl alongside the platter of grilled zucchini.

Serves 6