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Grilled Zucchini with Corn-Radish Salsa

Vegetarian Times Issue: July 1, 2009   p.

This spicy dish with south-of-the-border seasoning tastes good hot or cold. For the prettiest presentation, do not trim the ends of the zucchini—simply rinse and dry well, then slice in half.

Directions

1. Heat oil with 2 Tbs. lime juice and garlic in small saucepan over medium heat until bubbles appear. Let stand 5 minutes. Season with salt and pepper, if desired. Strain out garlic, and set aside.

2. Preheat grill or grill pan over medium heat. Brush garlic oil over corn. Grill 8 minutes, or until corn starts to char, turning often. Transfer to cutting board, and cut off kernels. Toss radishes, red onion, cilantro, jalapeño, lime zest, and remaining 2 Tbs. lime juice with corn in medium bowl. Stir in cayenne pepper, and season with salt, if desired.

3. Score cut side of zucchini halves in crisscross pattern about ı/4-inch deep at 1-inch intervals. Brush garlic oil on cut side of zucchini. Place zucchini on grill, cut-side down, and cook 12 minutes, turning occasionally. Each time cut side is exposed, baste with garlic oil. Serve zucchini hot, topped with salsa.

Member Rating: 1111

ingredient list

Serves 4

  • 1/4 cup olive oil
  • 4 Tbs. lime juice, divided
  • 2 garlic cloves, thinly sliced
  • 2 ears corn, husked, silk removed
  • 1 cup thinly sliced radishes
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cilantro
  • 1 jalapeño chile, seeded and finely diced
  • 1 tsp. grated lime zest
  • Pinch cayenne pepper
  • 6 small zucchini (2 lb.), cut in half lengthwise

Nutritional Information

Per :

Calories 200
Protein 4g
Total Fat 14g
Saturated Fat 2g
Carbs 18g
Choelsterol 0mg
Sodium 171mg
Fiber 5g
Sugar 6g
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Comments

By Shannon on Aug 29, 2009:
My mother and I made this dish and topped it with some goat cheese. It was amazing and we've been desperate to make it ever since!

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