Grilled Zucchini with Rosemary and Garlic

Hi loves!

Being on the road, I like to work with whatever little means I have to still cook up something great. One of the secrets: OLIVE OIL. Olive oil is magic. It will turn any vegetable, pasta or piece of bread into a delicious bite. Especially if you add freshly ground black pepper and a pinch of salt.

Another secret: fresh herbs. Especially rosemary. Rosemary always makes everyone go ‘Ooooooh wow… yummy!’ so I got some on the market before we left to enjoy even while being on the road :). It gives off a lovely scent in the van as well!

In a separate container, I keep some olive oil with coarsely cut rosemary and garlic. The oil becomes strongly aromatic after you let it sit for a day or two. This oil is what makes the grilled zucchini a winner.

Take your zucchini and cut it in pieces. Doesn’t matter so much how, just do whatever fits your pan and mouth ;). I also like to slice the whole zucchini in half lengthwise, then carve in a diamond pattern.

Sprinkle with salt and let sit for 20 minutes or so. This will bring out the access water. Then carefully squeeze and discard the fluid. Now drizzle (lots of) olive oil on the zucchini, a few tablespoons per half.

You can now either fry them (pan) or wrap them in aluminum foil and roast (grill). 20 minutes should do it, but just check. I like them ‘done’ all the way through, a bit soggy almost. Combine with nuts, lettuce or crispy bread for crunch.


Photocredit: Jeremy Keith – Flickr: Grilled zucchini, CC BY 2.0.


About the Author:

I love being creative in helping people (and their businesses) glow. As a person and an entrepreneur, my motivation is to live a free, happy and meaningful life and to inspire and support others in doing the same. I create websites for socially conscious entrepreneurs, write articles, cater retreats and facilitate workshops, often traveling, while mostly based in The Netherlands. Connection is key, so drop me a line in the comments or head over to the contact page!

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