Grilled Zucchini (The Spirit of Food)

Kirstin Vander Giessen-Reitsma is the editor of catapult magazine, a bi-weekly online publication of *culture is not optional. *cino’s work also includes conferences, the quarterly print road journal and a growing series of topical books that includes Eat Well: A Food Road Map and Do Justice: A Justice Road Map.

Kirstin and her husband Rob help run World Fare, a fair trade store in Three Rivers, Michigan, which is the home of *cino's Imagining Space project at the historic Huss School. They also share a position at Calvin College doing research, education and programming around discernment and popular culture. Kirstin refreshes her body and mind by gardening, biking, singing, reading and cooking.

You will be delighted with simple goodness of this grilled zucchini. I used the aged balsamic vinegar from Low Country Gourmet Foods in Savannah to give slightly sweet and tangy flavor.

Zucchini spears are tossed with simple marinade for 30 minutes.

Grill on medium-high until edges are slightly blackened.

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Grilled Zucchini

Recipe by Kirstin Vander Giessen-Reitsma

Used by permission of Wipf and Stock Publishers

Serves 6

6 medium zucchini

1/4 cup olive oil

1/4 cup balsamic vinegar

Cut each zucchini lengthwise into about 6 spears each.

Place zucchini, oil, and vinegar in a flat dish, toss to coat, and let sit for at least 30 minutes.

In the meantime, heat a grill to medium-high. Place zucchini spears on the grill and turn until they're slightly blackened on the edges.

Enjoy hot off the grill or chill to eat plain or in salads.

Personal Note: You can add 2 tablespoon of raw honey and 1 tablespoon of dijon mustard for slight sweetness.

Recipe 6 of 31