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Grilled Zucchini with Corn-Radish Salsa

November 1, 2010

Grilled Zucchini with Corn-Radish Salsa

As a vegetarian it’s really important for me to learn as many ways possible to cook veggies so that I never feel like I’m eating “just the same old thing.” I got this recipe from the Vegetarian Times website. This website is really great and my most favorite one to use. It has a great search function. You can type in all the ingredients you want to use (or, as I frequently do, whatever is in my fridge that really NEEDS to be used before it kicks the bucket) and separate them with commas and the search will pull up recipes that use all or some of those things. Link to the recipe online here! It wasn’t too hard to make and the marinade was really delicious for how simple it was. Next time I might make a few different marinades using (instead of lime) lemon, orange, grapefruit…the world is my oyster! I suggest you try this recipe out for yourself.

Grilled Zucchini with Corn-Radish Salsa

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, cut in half lengthwise

1. Heat oil with 2 Tbs. lime juice and garlic in small saucepan over medium heat until bubbles appear.
2. Let stand 5 minutes. Season with salt and pepper, if desired.
3. Preheat grill over medium heat.
4. Brush garlic oil over corn.
5. Grill 8 minutes, or until corn starts to char, turning often.
6. Transfer to cutting board, and cut off kernels.
7. Toss radishes, red onion, cilantro, jalapeño, lime zest, and remaining 2 Tbs. lime juice with corn in medium bowl.
8. Stir in cayenne pepper, and season with salt, if desired.
9. Score cut side of zucchini halves in crisscross pattern about ı/4-inch deep at 1-inch intervals.
10. Brush garlic oil on cut side of zucchini.
11. Place zucchini on grill, cut-side down, and cook 12 minutes, turning occasionally. Each time cut side is exposed, baste with garlic oil.
12. Serve zucchini hot, topped with salsa.

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From → Erin's Recipes!

2 Comments
  1. Abby Curtis Myers permalink

    This looks so yummy! I can’t wait to try this…..

  2. Very cool idea. Congrats to all of you for getting this off the ground.

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