Grilled Whole Baby Zucchini with Fresh Tomato and Herb Salsa
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
- FOR THE SALSA
- 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 and one-half pounds baby zucchini
- 2 tablespoons extra-virgin olive oil
Instructions
- Make the salsa: Wash the tomatoes and cut in half from top to bottom. Slice the tomatoes 1/4 inch thick, then cut the slices into fine dice. Peel, trim, and mince the garlic.
- In a bowl, stir together the tomatoes, garlic, herbs, scallions, and vinegar and add salt and pepper to taste.
- Preheat the grill or the broiler.
- Wash the zucchini and pat it dry. In a bowl, toss the zucchini with the olive oil and salt and pepper to taste.
- To grill the zucchini: Arrange them on the rack over a medium-hot fire and grill them, turning with tongs to ensure even cooking, until lightly charred. Arrange the hot zucchini on a serving platter.
- To broil: Arrange the zucchini on a baking sheet and broil, about 6 inches from the heat, for 4 minutes. Transfer to a serving platter.
- Serve the salsa in a bowl alongside the platter of grilled zucchini.