• Grilled Zucchini with Cherry Tomatoes and Sorrel Puree •

Serves 4

Sorrel Puree

  • 1 ½ cups packed with sorrel leaves

  • ½ cup packed watercress leaves

  • ½ cup extra-virgin olive oil

  • ¼ cup walnuts

  • 3 garlic cloves

  • 2 tablespoons chevre or ricotta cheese (optional)

Zucchini and Tomatoes

  • 2 medium zucchini, cut on an angle into ovals about 1 inch thick (2 to 3 inches long)

  • 2 tablespoons grapeseed oil

  • 1 tablespoon balsamic vinegar

  • ½ teaspoon fine sea salt

  • Pinch of freshly ground black pepper

  • 1 cup cherry tomatoes, halved

Directions:

  1. Preheat grill for medium heat.

  2. For the sorrel puree, put the sorrel, watercress, oil, walnuts, garlic, chevre (if using), salt, and pepper in the food processor. Blend until pureed like pesto, stopping periodically to scrape down the sides.

  3. For the zucchini, toss the zucchini, oil, vinegar, salt, and pepper in a medium bowl.

  4. Scrape the grill gate clean and lay the zucchini ovals on the grill. Cook just until they are golder brown on the bottom, 3 to 4 minutes. Flip with tongs and cook just until the zucchini is tender yet still a bit crunchy, 2 to 3 minutes more.

  5. Arrange the zucchini on a serving platter or individual plates and spoon the sorrel puree over the top. Garnish with the halved cherry tomatoes and serve.

Options:

  • If grilling is not an option, you could just roast the zucchini or saute it.

  • If you can’t find sorrel, replace it with 1 ½ cups of baby arugula, 1 tablespoon grated lemon zest, and 1 tablespoon lemon juice.