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Grilled Zucchini Slices In Mustard Vinaigrette

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In a bowl, add balsamic vinegar+olive oil (1/4 c each), 2 tbsp sesame seeds oil, 1 tbsp Dijon mustard, lemon zest, salt+pepper to taste. Whisk well and set aside. Cut 8 zucchinis into 1/2" thick rounds. Toss them in 1/4 c olive oil and grill until golden. Place on a flat dish, drizzle with the mustard vinaigrette and marinate for an hour. Sprinkle with the scallions and serve.

I knew one day I would regret something I said a while ago. I mildly complained about friends who brought me surplus zucchinis and other vegetables out of their garden.

The gift giving stopped cold, and we missed out on what had been a regular supply of the best vegetables.

But, just the other day as I looked out the window at my front step, I saw a box of tomatoes and two sacks of zucchinis sitting there. There was no note, no document of origin and clearly even the fingerprints had been wiped clean.

The lesson I learned is that one should never complain about a gift, or as Americans are fond of saying – “Do not look a gift horse in the mouth”.

I would like to thank my anonymous vegetable producer. We enjoyed every bite! I used zucchini to make zucchini soup, zucchini fritters, stuffed zucchinis, and on and on.

When I make these zucchini slices, I leave them on the kitchen table so we can snack on them until they are gone.

Zucchini Slices In Mustard Vinaigrette [Recipe]

Serves: 4

Ingredients

  • 8 6″ zucchinis, cut into 1/2 inch thick rounds
  • 1 tbsp Dijon mustard
  • 1/4 cup balsamic vinegar
  • 2 tbsp sesame seeds oil
  • 1/2 cup olive oil
  • Lemon zest
  • Salt and pepper to taste
  • 2 scallions chopped

Directions

  1. In a small bowl, place mustard, balsamic vinegar, sesame seeds oil, lemon zest, salt and black pepper.
  2. Whisk well and then add 1/4 cup of olive oil and whisk well. Set aside.
  3. Toss the zucchini rounds in the rest of the olive oil and grill until golden.
  4. Remove from the grill, place on a flat dish, drizzle with the mustard vinaigrette and allow the zucchini to marinate for an hour before serving.
  5. Sprinkle with the scallions and serve.
Sanaa Abourezk

Sanaa Abourezk is a Gourmet Chef, Restauranteur, Author, Nutritionist, Blogger Passionate about the art of cooking and teaching cool recipes. Sanaa owns and operates a popular Middle Eastern Restaurant in Sioux Falls, South Dakota. She earned a Bachelor of Science Degree in Agricultural Engineering and a Masters degree in Nutrition. She attended cooking school in Florence, Italy, as well as the Cordon Bleu Baking School in Paris, France. She has worked as a nutrition adviser for the South Dakota Department of Health, where she advised clients on nutrition, cooking, and healthy eating. A talented creator of healthy and delicious recipes, she has published three cookbook: Secrets of Healthy Middle Eastern Cuisine, Oh Boy, I Can’t Believe it’s Soy!, and Gluten Free Mediterranean.

Sanaa Abourezk

Sanaa Abourezk is a Gourmet Chef, Restauranteur, Author, Nutritionist, Blogger Passionate about the art of cooking and teaching cool recipes. Sanaa owns and operates a popular Middle Eastern Restaurant in Sioux Falls, South Dakota. She earned a Bachelor of Science Degree in Agricultural Engineering and a Masters degree in Nutrition. She attended cooking school in Florence, Italy, as well as the Cordon Bleu Baking School in Paris, France. She has worked as a nutrition adviser for the South Dakota Department of Health, where she advised clients on nutrition, cooking, and healthy eating. A talented creator of healthy and delicious recipes, she has published three cookbook: Secrets of Healthy Middle Eastern Cuisine, Oh Boy, I Can’t Believe it’s Soy!, and Gluten Free Mediterranean.

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