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Sweet & Spicy Grilled Zucchini Relish

by , Chef, Bottega Americano, San Diego, California

Sweet & Spicy Grilled Zucchini Relish
Quick Recipe
Easy Recipe

Makes about 2 cups

  • 1 small zucchini, sliced longwise in three pieces
  • 3 ounces sweet onion, sliced into rounds (about ½ onion)
  • 1 tablespoon extra-virgin olive oil
  • 6 green onions, thinly sliced
  • 1 tablespoon chile paste (such as Harissa)
  • 2 tablespoons honey
  • ½ teaspoon sherry vinegar
  • 1 tablespoon tarragon, chopped
  • 1 tablespoon oregano, chopped
  • 1 garlic clove, chopped
  • Salt and pepper to taste

Light your gill or preheat a grill pan to medium-high heat. Toss the zucchini and onion in the olive oil, season with salt and pepper, and grill on both sides, being careful not to overcook—these vegetables need to still have a crunch to them. Once cooled, dice the zucchini and onions small and combine with the rest of the ingredients in a mixing bowl. Allow to marinate for 10 minutes. Check the seasoning and serve with a grilled Certified Piedmontese ribeye, filet, or your favorite cut.

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