Monday, August 9, 2010
Grilled Zucchini with Chive (or scallion) Oil
Grilled Zucchini with Chive Oil
Recipe from Fine Cooking
Makes 4 servings
About 6 tablespoons chives, thinly sliced
1/3 cup plus 2 tablespoons walnut oil
1 lb. small zucchini (3-4) cut on a sharp angle into 1/2- inch thick ovals
Kosher salt and freshly ground black pepper
Put all but 1 tablespoon of the chives in a blender or food processor. Begin to blend while slowly pouring 1/3 cup of the walnut oil through the feed hole of the blender lid. Continue to blend for 1 minute. Stop to scrape down the sides of the blender with a 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 purréed chives with a rubber spatula or the back of a spoon to extract any remaining oil. (I skipped the straining and just used the oil with all of the scallion pieces in it. I think this way would make for a prettier presentation but I’m sure they both taste delicious and the other way is easier.)
In a medium bowl, toss the zucchini with the remaining 2 tablespoons of walnut oil and season with salt and pepper. Set the zucchini ovals at an angle on a medium-high grill and cook until the zucchini has developed rich brown grill marks, about 3 minutes. Turn the zucchini with tongs and cook until the other sides brown as well and the zucchini is tender, about 3 minutes. Transfer to a small serving dish or platter. Drizzle with 3 to 4 tablespoons of the chive oil over the zucchini and sprinkle with the reserved 1 tablespoon of chives.