The brilliant green gourd known as zucchini is a super versatile wild card vegetable, adapting itself to just about any flavor in its preparation. Roasted, steamed or grilled it all comes down to how you enhance this common gourd. Here it is marinated in a simple dijon-thyme dressing and grilled. I like to use a rich, thick, and dark balsamic for a deeper flavor.
Dijon and Thyme Marinated Zucchini
2 small to medium-sized zucchini
2 tablespoons dijon mustard
2 teaspoons thyme
2 teaspoons balsamic vinegar
1/2 cup water
freshly ground pepper, to taste
Slice zucchini thinly on the diagonal. Place in a 9x13 baking pan.
Whisk together all other ingredients in a small bowl. Pour over the zucchini and marinate an hour or more, turning zucchini slices every 10-15 minutes.
Grill on a grill-safe pan about 2-3 minutes and turn. Grill 2-3 more minutes until zucchini slices are brown.
The zucchini can also be roasted in the oven or broiled but watch carefully so that it does not burn,
Tip: When buying zucchini the rule for best flavor is the smaller, the better.