Another great thing about roasting a chicken is it never has to be the same. Whatever I have in the refrigerator at the time gets thrown into the pot with it. But, this is not about the chicken. It's about what I made to accompany the chicken for dinner.
It is Lighten Up week at I Heart Cooking Clubs this week. I selected a grilled zucchini recipe from Tessa Kiros' Twelve cookbook. It was easy, light and paired great with the lemony chicken.
Zucchini alla griglia - Grilled Zucchini
Adapted from Tessa Kiros' Twelve-A Tuscan Cookbook
3 medium-large zucchini (courgettes)
1/2 cup extra virgin olive oil
2 garlic cloves
about 6 basil leaves
Mise en place:
- wash and dry zucchini
- measure out olive oil
- peel garlic cloves and lightly crush with the flat of a knife blade
- roughly tear up basil leaves
Divide the zucchini into half horizontally, then cut into vertical slices about 1/8-inch thick. Put them onto the grill about 8 inches away from the coals and grill for a couple of minutes on each side until they are cooked through and grill marks appear. Transfer them to a bowl. Add the olive oil, garlic, basil leaves and season with salt and pepper if necessary.
Tessa says this recipe may be eaten immediately, or left to marinate for a few hours.
I'm sharing this post at IHCC