We always think of grilling for easy summer dinners and usually sweating over a blazing grill while trying to simultaneously entertain guests. Sometimes it’s nice to chill out before dinner so you can enjoy it, too.

Grilled foods are just as delicious cold as they are straight off the flame. Grilling adds texture, char, smoke and depth of flavor to meats, veggies and even fruit. This month at The Table, we are grilling up zucchini to serve cold over labneh with fresh herbs & pine nuts. Here's an easy way to make this dish at home.

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Grilling the Zucchini:
Cut 2-4 small zucchini into quarters lengthwise. In a medium sized bowl, toss zucchini with olive oil, a little shawarma spice blend, salt and pepper. Grill on a hot grill with a high flame until lightly charred and just tender. Remove from heat, lay out flat on a baking sheet or tray and put straight into the fridge. Chill several hours until cold.

To serve:
Spread a layer of labneh or Greek-style yogurt in a shallow dish. Top with the cold grilled zucchini, golden raisins, toasted pine nuts, fresh dill and mint.  Finish with a drizzle of olive oil, sprinkle of shawarma spice blend and salt.

 

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