Grilled Zucchini with Portobello and Goat Cheese Tasty Recipes

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Grilled Zucchini with Portobello and Goat Cheese

"I was itching to do a recipe with mushrooms and goat cheese, and this is what I came up with. It works as an entree or a side dish, and can be served alongside other grilled recipes. Using an outdoor grill will shorten the total prep time."

Ingredients :

• 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

Instructions :

Prep : 25M	Cook : 4M	Ready in : 58M

• 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.

Notes :

• Use your favorite storebought or homemade marinade.
• You can toast the pine nuts in the oven if you want.
• You can use a saute pan with a removable handle, or use a broiling pan.

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