Grilled Zucchini

Works well for eggplant also.

One of the few advantages to living in the south is that I can grill year round. Of course if I lived on the North Pole I would still grill out, but the logistics are a lot easier when the temperature is usually above 45 degrees.

This is a simple side dish that can be served both hot or cold. I like to adjust the heat of the marinade depending on what type of dish is being served.

Roast Zucchini

3-4 medium zucchini

¼ cup olive oil

1 lemon juiced

2 tbsp rice wine vinegar (or white vinegar)

1 clove garlic minced

1 tsp horseradish

2 dashes Louisiana hot sauce (or other cayenne pepper sauce)

Salt/pepper/old bay

Slice zucchini in half. Cut each half into ½” thick slices. Mix all other ingredients except salt/pepper and old bay in a bowl. Dip each zucchini slice into marinade and coat. Place on a plate and repeat with remaining slices. Drizzle leftover marinade onto zucchini. Season with salt, pepper and old bay. Let sit for 15 minutes then grill over medium heat till done, about 5 minutes each side.

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