Mediterranean barbecued zucchini with garden salsa
This article has not been rated yet.
Zucchini is a great choice for the barbecue. Low in fat and calories, it soaks up whatever flavours you dress it in.
4 to 6
, or 1 to 2 tsp dried leaf basil
, coarsely chopped (optional)
freshly ground black
- Slice tomatoes in half. Squeeze out seeds and juice and discard. Dice tomato pulp. Finely mince garlic. Thinly slice green onions diagonally. Place tomatoes, garlic and onions in a medium-size bowl. Stir in basil, capers, if using, vinegar, sugar, dillweed, salt and pepper. Taste and add more seasonings, if needed. If making ahead, salsa will keep well, covered and refrigerated, overnight, but may water out a little.
- Lightly oil grill and preheat barbecue to medium-high. If using small zucchini, slice in half lengthwise. If using baby zucchini, leave whole. Brush with oil. Sprinkle with salt and pepper. Grill with lid closed until grill marks appear and zucchini is slightly soft when pierced with a knife, from 3 to 4 minutes per side. Remove from grill. Arrange on a serving platter. If using a long rectangular platter, line zucchini up along platter, then heap salsa overtop or down the middle.
Nutrition (per serving)
- 0.7 g,
- 5.5 g,
- 1.5 g,
- 1.4 g,
- 62 mg.