With a wonderful summer in the rearview mirror, it’s now time to adjust to late summer and autumn. My partner and I, who currently live in the country, take the opportunity to grill as soon as the weather allows. And, of course, it has been phenomenal weather this year!
Something that we love to put on the grill is grilled zucchini with curry and chili.
Zucchini is a vegetable that goes well with the grill. It is so thick and meaty in its texture and only gets better when it is cooked. Grill only until it has softened and gained color. You can, of course, also fry zucchini if you do not have a grill. Then, I usually lay it in a griddle pan, so it gets nice stripes. A griddle pan is a frying pan with raised bars on the bottom to give an attractive searing to food.
Zingy Tasty Zucchini
I mix rapeseed oil and sesame oil with soy and sriracha sauce and mild yellow curry powder for this recipe. Sesame oil adds a nutty flavor, while sriracha offers heat, and soy, saltiness. If you do not like your food too spicy, you can always switch to, for example, a little tomato puree in place of the sriracha.
The zucchini is cut lengthwise into half-inch-thick slices and brushed with the marinade. Sprinkle over some freshly ground black pepper during cooking and then serve it all with chopped red chili and fresh herbs. If, as I said, you do not like hot food, skip the chili.
Grilled Zucchini With Curry And Chili
For: 4 people
- 2 zucchinis (about 10 oz each)
- 2 tablespoons sesame oil
- 2 tablespoons rapeseed oil
- 1 tablespoon Japanese soy
- 1 tablespoon sriracha sauce
- 1 tablespoon yellow curry powder
- black pepper in a grinder
- 1 red chili fruit
- ¼ cup chopped, fresh herbs. e.g., cilantro leaves, parsley
- Wash the zucchini and cut them lengthwise into ½-inch-thick slices.
- Mix sesame oil and rapeseed oil with soy, sriracha sauce and curry powder.
- Light the grill or heat a grill pan. Add the zucchini slices and brush with the marinade.
- Sprinkle over a pinch of pepper. Grill or fry the zucchini until softened, and it has a nice charred surface and grill stripes on both sides.
- Place on a platter and sprinkle over chopped red chili and chopped fresh herbs.