Grilled zucchini is a nice alternative to fried bar food. Just look for a bar with a grill nearby.
Providence, RI’s, Hot Club bar redefined the meaning of “bar food” for us. Looking for an afternoon snack to go with cold beers we scanned the bar menu expecting the usual mozzarella sticks and pepper poppers. But no, this watering hole skips fried foods entirely. A brief recon mission through the place revealed a fire pit with metal rack tucked under an old chimney. Hardwood coals glowed, waiting for an order.
We opted for the grilled zucchini just to see if they could transform green and healthy vegetables into bar food without a deep fryer. What came out was a great pre-dinner snack perfect for hanging around the grill with friends at home. Fresh zucchini halves, brushed with olive oil and coated with seasonings, were grilled face-down just until tender, but not mushy. Bite-sized pieces were hot and delicious with a swig of cold beer. Make these in your own backyard.
Nice grill marks.
- 4 medium zucchini
- 2 tablespoons olive oil
- Cayenne pepper, to taste
- Salt and Pepper, to taste
- Wash and dry zucchini and cut each lengthwise. Brush cut sides with olive oil and rub generously with seasonings. Grill cut side down over hot coals or high heat 5 to 10 minutes or until tender. Slice into 1 inch chunks.
- Serve it as an appetizer around the grill and skip the chips and dip. Or, serve as a side to your chicken or steaks.