Cooking with Laura - Grilled Zucchini

What vegetables should I make tonight?  Typically, I make a salad - chopped romaine, dried cranberries, thinly sliced red onion, sliced grape tomatoes, maybe some walnuts and goat cheese - dressed with a mixture of two parts extra virgin olive oil and one part balsamic vinegar - delicious! 


But salad every night can get boring and a variety of vegetables is healthy.  So, lately I'm making a lot of grilled butternut squash - Stop & Shop sells butternut squash already peeled and chopped into small pieces.  I chop the pieces into bite size chunks, and then just toss with olive oil, salt and pepper and roast in 400 degree oven for 20-30 minutes until browned (turn halfway through). 


We also love cauliflower - washed, and cut into two inch pieces, steamed til soft and then baked in 350 degree oven topped with salt, pepper, low fat deli-sliced American cheese, and a teaspoon of unseasoned bread crumbs, for 15 minutes until cheese melts. 


Zucchini is always available, typically inexpensive, easy to cook, and lasts days in the refrigerator.  No need to peel it - the skin is full of nutrients.  Just wash well, cut the zucchini in half width-wise, and slice into thin slices.  Toss with extra virgin olive oil, salt and pepper, and grill on medium-high heat on a grill pan. Garnish, if you'd like, with some fresh mint leaves. Delicious. Turn when nicely browned on the bottom.  They are done when soft enough for a fork to pass through easily.  Enjoy!