Believe it or not, I actually went out and purchased zucchini for this recipe today.   I know, I know, I have sworn at my garden several times in the last month “stop with kini’s already.”  One week ago I had too many zucchini’s to deal with; today I found this great appetizer idea and wouldn’t you know it, I’m out of the little green torpedos.  You will need slightly more mature zucchini’s for this recipe.  The sweet and delicate, baby zucchini’s would probably work, but you want them thick enough to slice into thick slabs to grill on the BBQ.  I had an eggplant hanging out in the refrigerator needing to be done  with, so I sliced that up as well, and served it up too.

The original recipe called for plain yogurt, I wanted to “veganize” and asked my husband to pick up vegan sour cream. ’round here we have to go to the big city store for that.  I love the stuff and thought it would work perfect in place of the yogurt (although, I question the healthfulness of the product, it is pretty high fat stuff).  Well… he couldn’t find it (it can be tricky) …so he came home with plain soy yogurt!  Which, I believe has to be the worst tasting stuff sold for human consumption.  It is grey and jelly like and tastes like sour paste.  There was no way on earth I was going to ruin some perfectly good mint and Veganaise by using that in this recipe.  So… I ran to the local store and grabbed some plain Greek style yogurt. And everything turned out just fine.  I still think the recipe would work well with a good quality vegan sour cream, which would up the fat content, and next time I see some I will make this again, but vegan.

Zucchini with creamy garlic yogurt dip

adapted from Epicurious
 
  • 3 medium zucchini
  • 1 medium eggplant
  • olive oil for brushing, before grilling
  • juice of half a lemon

For the dip

  • 1 small garlic clove, crushed
  • 1/2 teaspoon salt
  • 1/2 cup plain greek yogurt
  • 3 tablespoons mayonnaise
  • 1 tablespoon minced fresh mint leaves
  • juice from about half a lemon, or to taste
  • freshly grounded black pepper, to taste

For the brushetta

  • 1 whole-wheat french stick or other study crusty bread
  • 2 garlic cloves
  • 1 fresh from the garden tomato

Make the dip: mix all ingredients in a small bowl and allow to chill for at least 1 hour so the flavours have a chance to come together.

The veggies:  slice thickly, 1/2 inch or so, lengthwise, you want them to grill like steaks on the BBQ.  In a small bowl, combine olive oil and lemon juice. I used about 1/4 cup oil and juice from half a lemon and after coating the veg, I had some left over.  Brush the veg with the oil mixture, this is just to stop the veg from sticking to the grill.  On a med-low heat BBQ, grill the veg until just soft.  About 5 mins per side.  It is nice to get a few grill marks, but don’t burn. The eggplant takes a bit longer, you will want the eggplant soft all the way through, the zucchini is nice with some firmness (not crunch) left.  Once cooled a bit, slice the zucchini steaks into finger sized strips for easier dipping.

The brushetta:  Slice the bread in 3/4- 1 inch think slices, on a diagonal. With the grill still hot, spray the bread lightly with cooking spray and gill for a few minutes per side to get nice and toasty.  Slice an end of the garlic cloves and rubb the cut side all over one side of the toasted bread.  Slice the tomato in half and do the same, rub it all over the toasted bread.  It is okay to squeeze it a bit to make sure the bread gets some juice and pulp stuck to it.

Serve while the bread is warm, the  Zucchini warm or at room temperature and the dip cool… and will a fork.