Grilled Lemon-Garlic Zucchini

Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Ingredients:
2 medium Costata di Romanesco zucchini, cut diagonally into ½-inch thick slices
3 cloves garlic, minced
¼ cup unsalted butter, melted
Juice of 1 lemon
2 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. In a small bowl, whisk together butter, garlic, parsley and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.

2. Heat a grill to medium-high. Add zucchini in a single layer and grill until lightly charred on both sides and just beginning to soften, about 2 minutes per side. Serve immediately, garnished with additional parsley and salt and pepper, if desired.

Zucchini Ribbons with Lemon & Basil

This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

Ingredients:
2-3 small zucchini, ends removed
¼ bunch basil
Extra virgin olive oil
Juice of 1 lemon
Sea salt and fresh ground pepper

Method:
1. Slice the zucchini into thin strips, about 1/8 inch thick. (A mandolin makes this easier, but you can also use a vegetable peeler.)

2. Stack the basil leaves, and cut them thinly crosswise.

3. Layer the squash slices into a shallow dish. Sprinkle each layer with salt, pepper, basil, lemon juice and olive oil. Let sit for at least 10 minutes and serve.

Variations: Try grating the zucchini instead, or use other herbs, like mint, cilantro, or chervil with the basil.

Rainbow Swiss Chard with Lemon Citronette

A light, lemony dressing adds bright appeal to tender Swiss chard.

Ingredients:
1 large bunch rainbow Swiss chard
2 tablespoons fresh lemon juice
1 teaspoon sugar
½ cup grapeseed or olive oil
Dash of cayenne or red pepper flakes (optional)
Sea salt and fresh ground pepper

Method:
1. Rinse Swiss chard and pat dry with a paper towel. Trim tough stem ends as needed.

2. Cook the chard in 2 batches in a pot of salted boiling water for about 4-6 minutes each batch, until tender, then immediately plunge into an ice bath to preserve color. Let cool.

3. For the dressing, stir lemon juice, sugar and your choice of spice together in a small bowl. Slowly drizzle in oil and whisk until incorporated. Season with salt and pepper to taste.

4. Once the chard is cool and dry, drizzle with lemon citronette to taste. Season with salt and pepper as needed.

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Grilled Glazed Carrots

Brushed with a sweet-tart glaze, these grilled carrots are sure to wow.

Ingredients:
1 bunch baby carrots, peeled
1 large orange
¼ cup dark brown sugar
2 teaspoons butter
Olive oil
Sea salt
Freshly-chopped herbs of your choice, such as parsley, oregano and tarragon

Method:
1. To make the glaze, juice the orange in a small non-reactive saucepan. Over medium-heat, add the brown sugar and butter and cook until the mixture is slightly thickened, about 5 minutes, stirring occasionally. Remove from heat and set aside.

2. Brush the carrots lightly with olive oil and place directly on grill. Grill until crisp-tender, about 15 to 20 minutes, turning occasionally during cooking. In the last few minutes of cooking, brush the carrots all over with the glaze.

3. Remove the carrots to a plate, sprinkle with salt and fresh herbs. Serve immediately.

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