Grilled Zucchini with Toasted Fennel Seed Vinaigrette
Grilled Zucchini with Toasted Fennel Seed Vinaigrette
Servings: 6 as a side
Ingredients
For the Grilled Zucchini:
- 1.5-2 pounds zucchini
- 1 tablespoon olive oil for grilling
- kosher salt and freshly ground pepper
For the Toasted Fennel Seed Vinaigrette:
- 2 teaspoons fennel seeds
- 3 teaspoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- .5 tsp kosher salt
- .25 tsp freshly ground black pepper
- 1 tablespoon flat leaf parsley chopped
Instructions
To grill the zucchini:
- Slice the zucchini lengthwise into 1/4" strips, about 4" to 6" long. Brush the pieces with the olive oil, or toss them in a large bowl.
- Place the pieces of zucchini on the hot grill at an angle and cook for about 2 minutes. Rotate the pieces 90 degrees and cook for 1 more minute. Flip each piece and repeat, cooking at an angle to get grill marks. Season with salt and pepper and lay out on a serving platter.
For the toasted fennel seed viniagrette:
- Heat a small saute pan and add the fennel seeds. Cook the seeds, tossing or stirring the the pan until they begin to color and become fragrant, about 4-5 minutes. Remove the seeds from a hot pan to a bowl to stop them from cooking.
- Add the apple cider vinegar, olive oil, salt and pepper to the bowl and whisk all ingredients together.
- Pour the vinaigrette evenly over the grilled zucchini and sprinkle with the chopped parsley. Serve warm or at room temperature.