Dukkha Grilled Zucchini
Grilled zucchinis are a summer favourite, especially when we take the time to spice them adequately or to add a garnish, as we’ve done with this recipe, which also boasts a rustic tapenade.
Ingredients
- 1 lb zucchinis
- 1 tsp salt
- 2 Tbsp Dukkha Spices, ground
- ¼ cup olive oil
Tapenade
- ¼ cup black olives
- ¼ cup caper berries or capers
- ¼ cup basil, chopped
- 1 anchovy filet (opt.)
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp Pastis (opt.)
- Freshly ground pepper, to taste
- ¼ cup olive oil
Method
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1
Heat the grill. Cut zucchinis into ½ inch slices.
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2
Place in a bowl with salt, spices and olive oil. Mix well and let rest for 5 minutes.
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3
Using the heel of your hand, crush the olives on a cutting board. Remove the pits.
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4
Chop the olives, caper berries, basil and anchovy filet with a knife and put them in a bowl with the remaining ingredients. Mix well and set aside.
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5
Grill the zucchinis on both sides until cooked, but still firm.
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6
Place on a dish and top with tapenade.
