Grilled Zucchini

Simple and delicious. The grilled zucchini goes with practically anything.

We like to make this when we are on the boat. The zucchini travels and keeps well, it is easy to prepare and we only need a few ingredients that are kept on the boat.

A Note on Balsamic Vinegar

You will get what you pay for and for a good quality vinegar, you will pay a premium. Top-quality balsamic vinegar is labeled as aceto balsamico tradizionale, signifying that the traditional methods from Modena Italy have been used in processing and aging it.

As balsamic vinegar ages, moisture evaporates out, thickening the vinegar and concentrating the flavor. It is this aging process that makes true balsamic vinegar from Modena so expensive. Surprisingly, balsamic vinegar brings out the sweetness of fresh fruits such as strawberries.

Here are a few recommendations that I consider affordable and one that would be a fun splurge!
 

2 zucchini, sliced about 1/4 inch thickly

Olive oil

Sea Salt or Kosher Salt

Ground black pepper

Balsamic Vinegar

Cut the zucchini into slices. Clean and preheat a grill. Brush the zucchini with oil on both sides and season with sea or kosher salt and freshly ground black pepper. Using tongs, place the zucchini on the hot grill , and cook, 2 to 3 minutes on high covered. Flip and continue cooking 2 to 3 minutes more. Remove from grill when tender. Drizzle with balsamic vinegar.

Make sure to snap a pic and share it with me on Instagram by tagging @MariaFairesRD_Personal Trainer and using #MariaFaires

 

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Mediterranean Grilled Shrimp Skewers

Mediterranean Grilled Shrimp Skewers  

My fiancé and I recently made these on the beach during a sailing trip to Sucia Island in the San Juan Islands. Here I am preparing our food.

Before our trip, I pre-made the marinade and stored it in a small jar and portioned out enough frozen shrimp for the two of us, put the shrimp in double resealable plastic bags and put in the cooler frozen. The shrimp slowly thawed and on day three of our trip it was easy to put together the skewers. And, if you don’t want to do skewers, just place the shrimp on a piece of heavy duty foil and put that directly on the grill.

We had a lovely beach picnic with a bottle of wine, homemade grilled garlic and fennel salt focaccia I made on the grill the night before and arugula, beet, walnut and goat cheese salad.  

The marinade I used on this shrimp is becoming our favorite marinade. It can also be used as a marinade for roasted vegetables.

I put the shrimp on foil on this public grill.

 

Serves 4: about 9 shrimp a person

2 pounds shrimp (16-20), peeled and deveined, tail left on

Marinade:

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons finely chopped Italian parsley (if you don’t have this don’t worry, it will still be good without)
2 teaspoons dried oregano
2 teaspoons minced garlic
1 teaspoon grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flake, or more for spicier

  1. Mix together marinade ingredients in a large bowl.
  2. Place shrimp in a resealable plastic bag and mix in about 2/3 of the marinade, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Thread shrimp onto skewers (pierce each twice, once through the thicker part of the shrimp, once through smaller part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side.
  5. Transfer skewers to serving platter. Spoon sauce over shrimp.

Note: If you want to add a vegetable, zucchini would be the best option since it cooks the fastest. Pineapple chunks or small cherry or grape tomatoes would be good too.

Boating, Sailing, RV Camping Notes:

To take camping or boating, make the marinade and put it in a glass jar.

Put frozen shrimp into a large resealable plastic bag and then another and put into the cooler frozen. The shrimp will slowly thaw and be ready to thread onto skewers.

Pack skewers, if using bamboo skewers, soak in water for an hour before threading shrimp on them.

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