When you belong to a CSA, especially in the Northeast, at some point the CSA goes into overdrive with certain vegetables. In other words… it’s too much of a good thing.
In the beginning of the season, we get so much lettuce that I am thinking to get a rabbit to consume all these leafy greens. Then the next bout of vegetables that come in plentifully are zucchinis. It’s not like we get 2 or three zucchinis, we get 6 HUGE zucchinis at a time. This is the time you may want to fire up the grill and char those greens. That is the simplest thing to do, and when you combine it with a super uber cooling cumin yoghurt sauce, you’ll consume those green squashes in just one sitting. Zucchini has a tendency to be all water. So when you grill it, it shrinks. This is the case where size means nothing. So bring it on zukes and enjoy this deceptively easy dish that speaks volumes in flavor.
1 cup plain Greek yogurt
1 Tablespoon tahini
2 Tablespoon freshly squeezed lemon juice
3/4 teaspoon ground cumin
1 garlic clove finely minced
About 6 (each) zucchini, sliced lengthwise
4 Tablespoons olive oil (divided)
Sea salt, to taste
Red pepper flakes, to taste
¼ cup chopped mint
- Mix together the first 5 ingredients along with a pinch of salt and 2 Tablespoons of the olive oil. Set aside while making the vegetables.
- Heat broiler. Arrange vegetables in a single layer, cut side up on two baking sheets. Brush on both sides with 2 tablespoons of oil and season with salt and pepper. Broil until deep golden brown, 8 to 10 minutes.
- OR arrange coated vegetables on grill rack (over medium-high heat); grill vegetables 8 minutes or until just tender, turning once. Season with salt and pepper to taste
- Place vegetables on a platter. Sprinkle with chopped mint and dollop of sauce on top.