Grilled Zucchini with Lemon

I’m here today to say that just because produce comes from a Farmer’s Market and it’s local and just-picked doesn’t always mean that it tastes good. The other day I went to our local Farmer’s Market, which is open two days a week and which, last year, was the source of such good corn and tomatoes, lettuces and so much other stuff. I admit, it’s early in the season, but I spent a fortune on “locally grown tomatoes” that looked so red, ripe and juicy I almost couldn’t wait until I got home to eat one. They were lousy. Mealy and tasteless. A terrible disappointment. The corn was starchy and chewy. What a waste. The lettuce was limp, no crunch, no flavor. But I have to say, I bought a round zucchini, and this at least, was very good indeed. I brushed it with olive oil and grilled it, sprinkled it with a bit of sea salt and gave it a drizzle of lemon juice. I’d go back just for another one. And maybe next week the tomatoes and other vegetables will be better. The recipe for grilled zucchini is incredibly versatile. You can serve it as is. Or sprinkle with some chopped fresh herbs (oregano is especially tasty here). Or sprinkle the finished zucchini with grated fresh Parmesan cheese or toasted pine nuts. Or a few drops of Balsamic vinegar instead of lemon juice. Grilled Zucchini with Lemon 2 round zucchini (or 2 large regular zucchini) 3 tablespoons olive oil salt and freshly ground black pepper to taste juice of half a large lemon Preheat an outdoor grill or oven broiler. Cut the zucchini into 1/2-inch slices. Brush surfaces with olive oil. Sprinkle with salt. Grill the zucchini for 3-4 minutes per side or until tender. Sprinkle with the lemon juice. Serve hot, warm or at room temperature. Makes 4 servings

I’m here today to say that just because produce comes from a Farmer’s Market and it’s local and just-picked doesn’t always mean that it tastes good.

The other day I went to our local Farmer’s Market, which is open two days a week and which, last year, was the source of such good corn and tomatoes, lettuces and so much other stuff. I admit, it’s early in the season, but I spent a fortune on “locally grown tomatoes” that looked so red, ripe and juicy I almost couldn’t wait until I got home to eat one.

They were lousy. Mealy and tasteless. A terrible disappointment.

The corn was starchy and chewy. What a waste.

The lettuce was limp, no crunch, no flavor.

But I have to say, I bought a round zucchini, and this at least, was very good indeed. I brushed it with olive oil and grilled it, sprinkled it with a bit of sea salt and gave it a drizzle of lemon juice.

I’d go back just for another one. And maybe next week the tomatoes and other vegetables will be better.

The recipe for grilled zucchini is incredibly versatile. You can serve it as is. Or sprinkle with some chopped fresh herbs (oregano is especially tasty here). Or sprinkle the finished zucchini with grated fresh Parmesan cheese or toasted pine nuts. Or a few drops of Balsamic vinegar instead of lemon juice.

Grilled Zucchini with Lemon

2 round zucchini (or 2 large regular zucchini)

3 tablespoons olive oil

salt and freshly ground black pepper to taste

juice of half a large lemon

Preheat an outdoor grill or oven broiler. Cut the zucchini into 1/2-inch slices. Brush surfaces with olive oil. Sprinkle with salt. Grill the zucchini for 3-4 minutes per side or until tender. Sprinkle with the lemon juice. Serve hot, warm or at room temperature. Makes 4 servings