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May 21, 2014

Grilled Zucchini with Green Olives, Cilantro and Tomato

A mouth-watering summer dish from Vedge restaurant

Rich Landau of Vedge restaurant

  • Chef Rich Landau shares a savory summer squash recipe from his cookbook Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking. Michael Spain-Smith

Serves 4

4 tablespoons olive oil
2 teaspoons tamari
2 teaspoons freshly ground black pepper
1 teaspoon balsamic vinegar
3 zucchinis (courgettes), sliced lengthwise into three equal-sized planks
1 tablespoon minced garlic
3/4 cup (170g) diced tomatoes
1/4 cup (60g) pimento-stuffed green olives, drained and sliced
1/2 teaspoon salt
3/4 cup (170ml) vegetable stock
2 tablespoons fresh cilantro (coriander), chopped

In a small bowl, whisk together 2 tablespoons olive oil with tamari, 1 teaspoon pepper, and balsamic vinegar.

Brush zucchini planks on all sides with the marinade.

Heat a grill pan on high, then sear the zucchini planks for about 2 minutes on each side, in batches if necessary (an outdoor grill works well: set grill to high and char each side until grill marks appear, 3 to 4 minutes total).

Arrange grilled zucchini on a serving dish. Meanwhile, start the sauce by heating the remaining 2 tablespoons olive oil in a large sauté pan over high heat. When oil begins to ripple, add garlic and brown. Add tomatoes, olives, salt, and remaining teaspoon of pepper. Cook for 3 minutes, add stock, and then cook until volume reduces by one quarter, about 5 minutes. Stir in cilantro, pour over grilled zucchini, and serve.

(Recipe from Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking, © Rich Landau and Kate Jacoby, 2013. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.)


All figures are per serving (assumes 4 servings).

Calories: 169
Fat: 14 g 
Carbs: 8 g
Fiber: 1 g
Protein: 2 g
Sodium: 704 mg