Grilled Zucchini with Purslane & Tomatoes
Created by Gourmet Magazine 2002Serves: 4 – 6
Course: Salad
Season(s): Summer, Fall
Ingredients
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely chopped shallot
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
- 4 zucchini, halved lengthwise
- 4 cups purslane, thick stems removed
- 10 ounces pear or cherry tomatoes, halved lengthwise
Instructions
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
Lightly brush zucchini all over with oil. When fire is hot, grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total.
Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.
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