This is a terrific side dish to make when you have the BBQ fired up. Sometimes when hubby is BBQing a big steak I’ll bring a plate of veggies over to be grilled too. Although he doesn’t say it, I know he’s not crazy about my veg crowding the grill. And my instructions for pretty grill marks. I love grilled zucchini and the smoky charred flavour goes well with the mild but bitey chives. My chives have been been growing in the middle of my herb pot for a few years and this year they sprouted towards the sky abundantly and proudly. I’ve been snipping them on everything. I used the leftover chive oil in a vinaigrette and the chives really liked hanging out with the addition of lemon juice, Dijon mustard, honey, and salt and pepper. -bvox
Grilled Zucchini with Chive Oil
Source: Fine Cooking
- 6 Tbsp chives, thinly sliced
- 1/3 cup plus 2 Tbs. olive oil
- 1 lb. small zucchini (3 to 4), cut into quarters
- Salt and freshly ground black pepper
Put all but 1 Tbs. of the chives in a blender or food processor. Begin to blend while slowly pouring 1/3 cup of the olive oil through the feed hole of the lid. Continue to blend for 1 minute. Stop to scrape down the sides of the blender with a rubber spatula. Blend for another minute. Set aside for 30 minutes to 1 hour to let the flavors infuse
Strain the oil through a fine sieve into a bowl, pressing the puréed chives with a rubber spatula or the back of a spoon to extract any remaining oil.
Prepare a medium-high BBQ grill. Toss the zucchini with the remaining 2 Tbsp. oil, 1/2 tsp. salt, and a few grinds of pepper.
Grill the zucchini until pretty grill marks develop, about 3 minutes. Turn the zucchini with tongs and cook until the other sides have grill marks and the zucchini is tender, about 3 minutes. Transfer to a small serving dish or platter.
Drizzle 3 to 4 tsp. of the chive oil over the zucchini and sprinkle with the reserved 1 Tbs. chives. Crack on some more pepper and another small sprinkle of sea salt.