Grilled Zucchini

Two of the most enticing parts of summer are 1) Fresh Produce and 2) Grilling. Thankfully this recipe for simple Grilled Zucchini hits both marks. Its filling enough to serve to a vegetarian (hey sis!), and at the same time is great as a side to go along grilled chicken or a nice steak.

Yum yum zucchini!

What you'll need:
3 Zucchinis, quartered
1/2 tsp Garlic powder
2 tsp dried Oregano
1/4 tsp dried Rosemary
1 tsp Salt
2 tsp Black Pepper
3 tbsp Olive Oil
2 tbsp Balsamic Vinegar
Parmesan Cheese, grated

 Cut ends off zucchini and slice lengthwise into quarters.

In a shallow glass containter, mix together everything but the zucchini and parmesan to make a marinade.

Place the zucchini pieces in marinade in the refrigerator for at least 1 hour.

Grill on direct medium heat at a 45 degree angle for 2-3 minutes on each side.

Brush with extra marinade every time you flip.

Remove from the grill, and then get ready for the best part....

Grate parmesan cheese over top of the still hot zucchini. It will melt into a beautiful sight. So simple and delicious, and the perfect side for a nice summer meal.

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Nutritional Information

Texas Dry Rub

Last night, something rare and magical happened...I was up at my parents' place enjoying some summer vacation, and I was there all alone. No parents, no siblings, no friends. I had the place to myself...and I loved it. And when dinner time was around there was only one thing I wanted to make...

 ...BBQ'd Steak!

 I wanted to try a new dry rub, so I went to our family's favorite grilling book...the Weber's Big Book of Grilling. This is easily one of the best cookbooks we've ever bought. Everytime we try something from it, we go nuts for it. There are notes and stars written all over this thing for the recipes that really knocked our socks off...like their Vanishing Rub for pork tenderloin...my life was changed at that moment...but that's to discuss for another time.

This time I decided to try their Texas Dry Rub!

Here's what you'll need:
2 tbsp Paprika
2 tbsp Light Brown Sugar
1 tbsp Chili Powder
1 tbsp Kosher Salt
1 tbsp Cracked Black Pepper
2 tsp Granulated Garlic
2 tsp Granulated Onion
1 tsp Ground Cumin

 In a small bowl combine the ingredients. It makes about 1/2 cup.

Press the rub into both sides of the meat and refrigerate for 1 hour prior to grilling to intensify the flavours. At this point I decided to go out for a run, because I had to get out of the house for a bit, or I'd never be able to last the hour of waiting. It smelled so good already.

After an hour, I brushed olive oil all over the steak, and then cooked it up on the BBQ. I tend to follow the directions in the book on their recommendations for grilling times (you can also find Weber's Grilling Guides on their website.)

 While the steak was cooking, I sliced up some onion and mushrooms and sauteed them in a little butter.

 The steak came out perfectly well done, just the way I like it.

On the side I had my sauteed mushrooms and onions, as well as a mixed greens Greek salad with some crumbled herbed feta. Delish!