Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Tuesday, July 29, 2014

Grilled Baby Zucchini

I'm still not really cooking. And for the same fairly lame reasons. Time, picky kids and all those other typical excuses. My shopping trips lately revolve around purchasing food that is healthy, cheap and very easy to prepare. Bananas fall into that category. So does wine.

On Saturday when we headed over to Theo and Emel's to welcome baby Sjor, I brought some wine, but I didn't feel like bananas were appropriate for a summer BBQ. Luckily I have also discovered the packages of baby zucchinis at Trader Joes. They are pre-washed and due to their 'babyish' nature, you don't even have to trim off the stem. It doesn't get any easier than that. Since this was a celebration, however, I decided to rally some of my old enthusiasm for new recipes and try a new marinade.

Slice about two pounds of zucchini in half and marinate with 2 tablespoons white wine vinegar, 2 tablespoons fresh lemon juice, 1 tablespoon of minced garlic, 1/3 cup olive oil and salt. If you have some fresh herbs (not me!), you can throw those in too. Let them sit at room temperature few a few hours and then grill. And then hope that somebody else is cooking a giant leg of lamb!

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