There's this restaurant in Lexington called Ramsey's. It's absolutely fabulous. It's perfected the "meat and three." If you don't know what "meat and three" is, then you must not be from the South. And you should go google "meat and three." And then google "Is google capitalized when used as a verb"?
So Ramsey's grilled zucchini is unparalelled. I always choose it to be one of my "three" vegetables. Along with creamed corn and fried banana peppers. See? Told you to eat at Ramsey's.
And since we have buckets of zucchini, I decided to try and grill it at home.
It went very well.
So I'm sharing it with you.
First, slice the zucchini longways like this:
Then toss it in a zipper bag and pour over the balsamic vinaigrette.
You know, Dale's Seasoning would be a great marinade, too. I love Dale's. Totally different from balsamic vinaigrette, but totally awesome.
Now we're ready to grill!
When it's done, pour the extra balsamic vinaigrette over the zucchini. The hot zucchini will soak up even more flavor from the vinaigrette. Yum.
Marinated Grilled Zucchini
2-3 zucchini, ends trimmed and sliced lengthwise into planks
1/2 cup balsamic vinaigrette
Place the zucchini planks into a food zipper bag. Pour over the vinaigrette. Shake the bag around to make sure all the zucchini has contact with the dressing. Marinate in the refrigerator for 2-4 hours.
When read to cook, preheat the grill. Grill over a medium flame for about 8 minutes per side, or until they are as tender as you like. I like tender zucchini, so I let them go the full 8 minutes per side.
When the zucchini are done, place them on a plate and pour the remaining marinade over.