Originally published on April 21, 2014
You can name just about any main dish and the chances are good that I’ll be even more interested in the sides that come with it. That includes steak, and even pasta. There’s just something about side dishes that’s so good! So when my brother came up with one that includes two of my favourite vegetables – zucchini and mushrooms – I knew I was all in. The first time I had this was when Martin made it for me but I’ve made it since (plenty of times) and it’s really simple. Because it’s cooked in a skillet or pan, you don’t need to do it on the grill, but I do find that it adds more flavour if you do. (And that is Martin’s official way of preparing it.)
Ingredients:
1 zucchini
1/2 pound (about 2 cups) of mushrooms, sliced
2 tablespoons olive oil
Salt
Pepper
Directions:
1.) Preheat grill to medium heat. Cut zucchini in half and, using a spoon, scoop seeds out of the middle.
2.) Place olive oil in a grill pan or pan set directly over the flame of the grill and allow it to heat through. When it has, add the zucchini and the mushrooms at the same time. Toss to coat everything in the olive oil and then cook, stirring occasionally, for about ten to fifteen minutes, until the mushrooms are carmalized and the zucchini is just beginning to brown. Season with salt and pepper to taste.
3.) Serve and enjoy!