- 1/2 cup garlic and herb marinade
- 2 zucchini, halved lengthwise
- 2 gold zucchini, halved lengthwise
- 2 portobello mushroom caps
- 1/4 cup pine nuts
- 1 tablespoon olive oil
- 1 large shallot, diced
- 2 plum tomatoes, chopped
- 10 leaves basil, chopped
- 3 ounces goat cheese
- 1 tablespoon chopped fresh chives
- Preheat grill for medium heat and lightly oil the grate.
- Pour marinade into a shallow bowl. Add zucchini, gold zucchini, and mushrooms. Let marinate, flipping occasionally, 10 to 15 minutes.
- Grill zucchini and gold zucchini, turning occasionally and brushing with marinade, until golden brown, about 5 minutes. Repeat with mushrooms. Transfer to a serving plate.
- Place pine nuts in a small skillet over medium-low heat. Toast, tossing occasionally, until golden, 3 to 5 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Heat oil in a large oven-safe skillet. Add shallot; cook and stir until golden brown, about 2 minutes. Stir in tomatoes and basil; cook until softened, about 5 minutes. Remove from heat; add grilled zucchini, gold zucchini, and mushrooms. Coat with goat cheese.
- Transfer skillet to the preheated oven; broil, keeping oven door open, until goat cheese is golden brown, 3 to 5 minutes.
- Sprinkle toasted pine nuts and chives over goat cheese.
04/06/2018
recipepes.com
Grilled Zucchini with Portobello and Goat Cheese, recipe
PT15M
PT1H
5
455 calories
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