Grilled Herbed Zucchini Halves |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A simple side dish from the American Diabetes Association that we hope to try soon. Ingredients:
1/4 cup red wine vinegar |
2 tablespoons shallots, chopped |
3/4 cup extra virgin olive oil |
2 teaspoons lemon rind, grated |
1 tablespoon fresh thyme, chopped |
1 tablespoon fresh oregano, chopped |
1 teaspoon fresh rosemary, chopped |
1 teaspoon fresh mint, chopped |
2 quarts water |
1 teaspoon salt |
2 small zucchini |
Directions:
1. In a medium bowl, add the red wine vinegar and the shallots.
2. Slowly whisk in the olive oil until it is thoroughly combined.
3. Add the lemon rind, thyme, oregano, rosemary, and mint; mix well.
4. In a pot, bring the water to a boil.
5. Add the salt and the zucchini and simmer for 3 to 4 minutes.
6. Remove the zucchini from the water and allow it to cool.
7. Slice the zucchini in half lengthwise.
8. Coat the zucchini with the vinaigrette mixture.
9. Cover and refrigerate for 1 hour.
10. Preheat the grill or an oven broiler.
11. Set the zucchini on the grill or beneath the broiler.
12. You are only trying to reheat the zucchini, so do not let them stay on the grill or in the broiler for more than 3 to 5 minutes.
13. Serve immediately.
14. Exchanges Per Serving: 1/2 Vegetable, 2 Fat.
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