Ingredients
- 4 small to medium zucchini, quartered lengthwise
- Extra Virgin Olive Oil
- Salt
- Pepper
- 3 tbsp Grapeseed Oil
- ½ c mayonnaise, Hellmann's is always a good choice
- 1-2 tbsp Harissa spice blend, more or less to taste
- Zest and Juice from 1 lemon, more or less to taste
- ¼ c crumbled feta
- Fresh herbs and edible flowers to garnish
Directions
Preheat your grill on high.
Place zucchini spears on a baking sheet and generously dress & toss with extra virgin olive oil, salt and pepper.
Use a folded piece of paper towel and grill tongs to dip into grapeseed oil and brush over grill grates to help prevent sticking.
Lay flat cut side of zucchini on the grill and cook for 2-3 minutes until grill marks form, rotate a quarter turn and grill across the other cut side for an addition 2-3 minutes. The trick it to blast the zucchini with high heat to sear the outside and keep a firm texture in the interior.
Meanwhile, in a small bowl, make the aioli by whisking together the mayonnaise, harissa, lemon zest and juice. Use as a dip for the grilled zucchini or as a base for plating the zucchini on top of. Enjoy hot!
Recipe developed by Chef Anna Rossi
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