This is a great Rachael Ray recipe that I saw in one of her spring magazines. Zucchini is one of my favorite cooked vegetables and now that it is finally nice enough outside to grill again, I'm grilling anything and everything for dinner. This side goes very well with grilled meat!
Ingredients:
2 pounds zucchini, sliced on the angle
2 tablespoons canola oil
2 tablespoons olive oil
1 tablespoon fresh parsley, minced
2 teaspoons fresh oregano, minced
1 clove garlic, minced
1/4 cup feta, crumbled
2 tablespoons pine nuts, toasted
Preparation:
1. Preheat grill to medium heat. Brush zucchini with canola oil.
2. Grill zucchini until tender, about 3 minutes per side.
3. While zucchini is cooking, mix olive oil, parsley, oregano and garlic together.
4. Remove zucchini from grill, top with herb dressing, feta, and pine nuts.
Ingredients:
2 pounds zucchini, sliced on the angle
2 tablespoons canola oil
2 tablespoons olive oil
1 tablespoon fresh parsley, minced
2 teaspoons fresh oregano, minced
1 clove garlic, minced
1/4 cup feta, crumbled
2 tablespoons pine nuts, toasted
Preparation:
1. Preheat grill to medium heat. Brush zucchini with canola oil.
2. Grill zucchini until tender, about 3 minutes per side.
3. While zucchini is cooking, mix olive oil, parsley, oregano and garlic together.
4. Remove zucchini from grill, top with herb dressing, feta, and pine nuts.