| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Garlic clove; minced and mashed |
|
|
; to a paste with 1/2 |
|
|
; teaspoon salt |
| 2 |
tb |
Fresh lemon juice |
| 1 |
ts |
White-wine vinegar |
| 1/4 |
c |
Vegetable oil |
| 2 |
|
Zucchini; (each about 1 1/2 |
|
|
; inches in |
|
|
; diameter), scrubbed |
INSTRUCTIONS
In a small bowl whisk together the garlic paste, the lemon juice, the
vinegar, and pepper to taste and whisk in the oil. In a shallow baking dish
large enough to hold the zucchini in one layer combine the zucchini, halved
lengthwise, and the marinade and let the zucchini marinate, covered and
chilled, turning them several times, overnight. Grill the zucchini on an
oiled rack set 5 to 6 inches over glowing coals for 8 minutes and brush
them with some of the marinade. Turn the zucchini, grill them for 6 to 8
minutes, or until they are tender, and transfer them to a work surface.
(Alternatively the zucchini may be grilled in a ridged grill pan.) Slice
the zucchini diagonally.
Serves 4.
Gourmet February 1990
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