I think grilling vegetables is highly underrated. I mean, look at this! I can only take credit for the garnishing… Rob did the grilling. This grilled zucchini with goat cheese and basil is a fabulous light meal on it’s own or as a side to a whatever else you have grilling. In our case it was divine turkey legs (recipe coming soon!)
Grilled Zucchini with Goat Cheese & Basil
Makes 2-4 servings
2 large zucchini, trimmed & cut in half lengthwise (organic preferred)
Olive oil
High-quality goat cheese
A handful of fresh basil leaves (organic preferred)
Sea salt & fresh ground pepper
Preheat grill to 300 degrees. Rub zucchini with olive oil and place on the hot grill, cut-side down. Cook 8-10 minutes per side until desired doneness, but don’t over do it. We stuck to 8 mins because we like ours a bit firmer. Remove to a serving dish and sprinkle with sea salt and pepper. Break chunks of goat cheese and distribute over the zucchini.
Stack clean basil leaves together and roll into a tight log. Cut perpendicular across the log making thin slices (a chiffonade) that create long, delicate strands of basil. Sprinkle over zucchini and serve.
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