eriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or
You can toast the bread, but I didn't. Spread the hummus on one slice of the bread and the mustard on the other slice.
Layer the grilled zucchini, tomato slices, and lettuce between the bread.
Salt and pepper to taste, but I think the hummus and mustard gives it a great flavor.
Heat grill. Lay zucchini on large baking sheet and
Preheat grill for medium heat and lightly oil
he oven to 425 F for the zucchini, and have ready a
Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice
Slice the zucchini into 1/4 inch fillets -
o high.
Cut the zucchini into 1/4 inch length
Wash, trim zucchini and quarter length wise (cut into spears).
Place in a bowl (or Ziploc bag)and add remaining ingredient.
place in refrigerator for 15 minutes.
Heat grill.
Place spears directly on hot grill (for marking and color) turning occasionally until tender.
paper bag and steam for 10 minutes. Scrape off skins
the oven and bake for 8 to 10 minutes,
Trim the ends off the zucchini. Cut them in half lengthwise
Place zucchini in a medium bowl with Italian-style salad dressing. Cover, and marinate in the refrigerator approximately 6 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill zucchini slices about 2 minutes per side, until browned and tender.
Arrange grilled zucchini slices on a medium serving platter. Sprinkle with Cheddar cheese, Pepper Jack cheese and Italian-style seasoning. Microwave on high 90 seconds, or until cheeses are melted. Sprinkle with Parmesan cheese, and serve hot.
Preheat grill. In a large bowl, whisk together olive oil, vinegar, garlic, mint and pepper. Season. Add zucchini and toss to coat. Grill for 4 mins, turning once.
bowl.
Put the zucchini pieces into a large zipper
Mix fennel, coriander, pepper, cumin and garlic powder.
Brush zucchini, summer squash and onion with half of the oil and sprinkle with the coriander spice mix on both sides.
Grill vegetables until al dente.
Allow vegetables to cool and slice into 1/2\" pieces.
In saute pan, add remainder of olive oil, shallots, garlic and grilled onion until caramelized.
Add zucchini, summer squash, tomato and marinara sauce.
Simmer for 5 minutes. Salt and pepper to taste.
Use within 2 days.
Cut zucchini lenghtwise.
Brush with olive oil and sprinkle seasonings.
equally on all pieces.
Place cut side down on med-hot grill for 3 minutes. Turn 1/4 turn (do not flip) grill for another 3 minutes Flip and grill for about 5 more minutes. Zucchini should be soft, but not squishy.
Take off grill and cut into 1/2 in pieces. Toss with tomatoes and chesse and enjoy.
prepare your favorite crust or check out the recipe i have posted for grilled pizza dough grill the dough just enough to brown on each side.
first add the pesto and allow to melt.
about 3-4 minutes.
next add the blue cheese additional ingredients.
cook until just melting the blue cheese about 3-4 minutes.
remove from grill and allow pizza to rest for about 5 minutes.
slice and enjoy!
side.
Trim ends off zucchini and slice in half lengthwise
ides of the pepper, onion, zucchini and tomato with the Italian