Wednesday, July 21, 2010

Spanish-style Grilled Zucchini

2 tablespoons olive oil
2 medium zucchini (12 ounces), cut diagonally into ¼-inch-thick slices
About 2 tablespoons Spanish-style Garlic and Parsley-flavored olive oil (see below)
1 tablespoons finely chopped fresh parsely

To make Spanish-style garlic and parsley flavored olive oil:

1 cup olive oil
5 garlic cloves, peeled and finely chopped
1 teaspoon salt
1 tablespoon finely chopped fresh parsley

Put the oil and garlic in a small pot and set over medium-low heat. Bring to a simmer and cook for just 5 seconds, then immediately turn off the heat. Let the oil cool for 15 minutes, then stir in the salt and parsley.

To make the zucchini:

Set a cast iron griddle or frying pan over high heat. Let it get hot. Dribble just enough olive oil, about 1 tablespoon, to grease it lightly. When the oil is very hot, a matter of seconds, lay down enough zucchini slices to cover the bottom in a single layer. Do not overcrowd. Cook for about 2 minutes, or until the bottom of the slices turn a rich medium brown.

You may need to move the slices around so they all cook evenly. Turn the slices over. Cook for another 2 minutes, or until the second side turns medium brown. Remove the slices from the pan and arrange in a single layer on a large platter.

Cook all the zucchini slices this way. With each batch, remember to add enough oil to keep the pan lightly greased.

When the zucchini are all cooked, lightly sprinkle salt over the slices. Dribble the flavored oil evenly over the top, sprinkle on the parsley and serve.

Serves 4

From: World Vegetarian

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