grilled zucchini with buttermilk-basil dressing

prep time:  tbd
cook time:  tbd
servings:  4

5 tablespoons buttermilk
6 tablespoons olive oil
2 teaspoons white-wine vinegar
1 garlic clove - minced
1 cup packed fresh basil leaves
1/3 cup coarsely grated parmesan
4 medium zucchini - halved and cut lengthwise in 1/4-inch slices

1.  preheat the grill.  in a small measuring cup, combine buttermilk and 5 tablespoons olive oil with the white-wine vinegar.  in a food processor, combine garlic, basil, and parmesan and process until basil if finely chopped.  season with salt and pepper.  with machine running, add the buttermilk mixture in a slow, steady stream and process until dressing is smooth.  season to taste with salt and pepper.

2.  toss zucchini with remaining tablespoon oil, season with salt and pepper.  grill zucchini until lightly charred and tender, 4 - 6 minutes, flipping once.  transfer to a serving plate and drizzle with dressing.

- martha stewart

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