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
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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.
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In a bowl, stir together the tomatoes, garlic, herbs, scallions, and vinegar and add salt and pepper to taste.
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Preheat the grill or the broiler.
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Wash the zucchini and pat it dry. In a bowl, toss the zucchini with the olive oil and salt and pepper to taste.
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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.
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Serve the salsa in a bowl alongside the platter of grilled zucchini.
