This super simple recipe gets vegetables into your kids with no complaints! Grill it on a George Foreman Grill or even the backyard grill.
3 large or 5 small zucchini, washed and thickly sliced lengthwise
Herbs/Spices (Examples: dill, garlic powder, chili powder (lightly), cumin, red pepper flakes (lightly), dried or fresh oregano, thyme, etc.)
Salt and pepper to taste
Optional: Pine nuts or walnuts. Chop walnuts so the pieces are not too large.
Preheat the grill or a stove-top griddle to warm it up.
Wash and slice the zucchini into thick pieces lengthwise and try to get a flat surface on both sides. That means you might have to slice off of a bit of the outside skin on the two end pieces. They’re easier to handle when they’re flat on both sides.
With a pastry brush dipped in the olive oil, coat the pieces with olive oil and sprinkle them with the herbs or spices you choose and a bit of salt and pepper. One spice, like dill or garlic powder, for example, can be sufficient.
Grill the zucchini until just softened (3 minutes per side, depending on how hot your grill is.) You don’t need additional oil for grilling because the zucchini should already have a coating of olive oil.
If you are using the backyard grill, turn the zucchini pieces after just 2-3 minutes on a side. The George Foreman grill will cook them evenly on both sides at once.
Remove them from the grill surface before they’re too soft. Transfer to a platter and top with Feta Cheese and nuts, if desired. Serve immediately.