Saturday, July 20, 2013

Steamy Days Bring Cool Vegetables

Wow. I was stunned to realize I haven't touched this blog since March.  Where did the time go?  When we say that, do we regret that time went so fast? Not really. Time seemingly quickly spent is usually full of activity. That's not a bad thing.

The hands of time whirled around the face of the clock as I gardened, worked, dyed fabric, and saw my son graduate as class valedictorian. Yes, there was a lot more mundane stuff involved in the mix, but you have to slog through the sludge in order to enjoy the spice.  

It's stifling hot here and for a change of pace, I'm sharing a quick recipe for grilled zucchini as I drink some very cold iced tea. 

Slice zucchini thickly. Baste generously with canola oil, salt and pepper. Grill on medium high heat until you have nice scorch marks and zucchini is soft. You may need to baste with more oil to keep from sticking to grill. Layer warm zucchini with mixture of 1 part good quality olive oil, 1 part red wine vinegar and lots of shredded fresh basil. (I cut the leaves with kitchen scissors). Let sit at room temperature for flavors to develop -- around half hour. I made it the night before for a party recently and refrigerated it -- brought it to room temp before serving -- and it was perfect. A great do ahead dish.

Alternatives: mix 1 part fresh lemon juice, 1 part olive oil; shred fresh mint instead of basil. The zucchini mint version is a classic dish from Naples cuisine.

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