One of the best parts of summer is firing up the grill and creating delicious charred flavors – who agrees?
We're making the most of the final weeks of summer with this Grilled Zucchini with Red Plum Sauce. It's a healthy, easy, and fast side dish, that heroes in-season produce.
Add this recipe to your Labor Day cookout menu, for a guaranteed crowd-pleaser – it will check everyone's boxes as it's vegan, low-carb, and keto. If you're preparing a big meal on the grill, save the zucchini for last (perhaps while your Lemon Marinated Chicken Skewers are resting). As soon as it's off the grill, add your sauce, season, and serve! If you don’t have a grill, a grill pan with ridges also works great.
In-season zucchinis have a mild flavor, slightly sweet and slightly bitter, with a rich feel. This makes a great blank canvas for adding your favorite flavor communications. To elevate your dish further, we have partnered with Jennifer Fisher to create a Red Plums Sauce. A dash of peppery kyoord EVOO and a sprinkle of Jennifer Fisher Universal Salt (made with kosher salt, black pepper, dill weed, dried cilantro, red chili pepper flakes, and lemon zest) will enhance the roasted plum sweetness and add complex flavor to your dish.
NOTE: This recipe will make extra sauce and it can keep in the fridge for a week.
Grilled Zucchini with Red Plum Sauce
3 medium ripe red plums
1 red bell pepper
1 red fresno pepper
5 unpeeled garlic cloves
Juice from 1 lemon
¼ cup kyoord oil
1 tsp Jennifer Fisher Universal Salt
4 medium zucchini, sliced 1/4 inch thick
2 tablespoons kyoord oil
1 tablespoon pinenuts, to garnish
Red Plum Sauce
Red Plum Sauce
Roast all veggies on a lined baking sheet at 400° for 20-25 minutes till plums are oozing juice and peppers are slightly charred.
Squeeze garlic out of the peel, and place it all in a blender. Add the lemon juice, oil, and salt. Process till smooth.
Preheat grill on medium-high. Drizzle zucchini with olive oil. Using tongs, place zucchini on the grill. Cover and cook, 2 to 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more.
When zucchini is tender, remove from heat. Add sauce and sprinkle with pine nuts, extra olive oil and salt to taste.
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