grilled carrots and zucchini

July 15, 2013 § 40 Comments

One of my favorite summertime dinners is grilled vegetables.  I delight in lighting the mesquite charcoal and piling as many vegetables as I can fit onto the grill.   This particular evening we grilled carrots, zucchini and a whole head of garlic.

Carrots are topped with olive oil, scallions and bush basil.  The zucchini has a gremolata style sauce made with parsley, garlic, olive oil and lemon.



  • 4 medium zucchini, sliced in half
  • 5 medium carrots, peeled, if you prefer
  • a little olive oil
  • sprinkling salt
  • handful of flat leaf parsley
  • 3 tablespoons lemon
  • 2 cloves garlic
  • 3 scallions, finely sliced
  • fresh basil
  • 5 tablespoons olive oil

After cutting your vegetables brush all sides with olive oil and set aside.   Once your charcoal is ready or your grill is hot begin with the carrots.  Carrots take a good 15 minutes longer to soften up then the zucchini.  My grill was far too hot and the carrots started to char.  Turn frequently to prevent too much charring and move to a cooler area of you grill. If they do char too much you may use a peeler to peel away the black areas once they cool off.  After 15 minutes add the zucchini to the grill and cook 15-20 minutes until tender and brown.

Remove from the grill and toss with your herbs and dressings.

g r e m o l a t a    f o r    z u c c h i n i

Using a food processor, whizz 3 tablespoons of olive oil with handful of parsley, two garlic cloves and 3 tablespoons of lemon juice.  Add a little salt and toss with zucchini.


b u s h   b a s i l    ( a. k. a.  g r e e k   b a s i l )

Where have I been?   I have been buying herbs for years and particularly basil.  This is the first year I have seen this basil varietal.  The leaves are very small and have a slightly floral aroma.  I have seen these trimmed into a cute little topiary trees.  Mine stands about 14 inches tall.  I purchased it at the farmer’s market for $2.  As you can imagine, I was thrilled.


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