Grilled Zucchini Sticks

GRILLED ZUCCHINI AND THREE GRAIN SALAD ARE TWO DELICIOUS DISHES THAT WORK WELL FOR VEGAN OUTDOOR DINING

From the Vitality Food Feature ‘Vegan Al Fresco‘.

(Makes 2–4 servings)
These zucchini sticks are a little lighter and healthier than the traditional ones encased in batter and deep-fried. The flavour of the zucchini really shines, enhanced by wine, mustard, and tarragon.

Ingredients

  • 2 Tbsp white wine
  • 1 garlic clove, minced
  • 1 tsp mild grainy mustard
  • 1 tsp agave syrup *
  • 1 tsp white wine vinegar
  • ½ tsp salt
  • ½ tsp dried tarragon
  • 2 medium zucchinis, quartered lengthwise and cut into 3-inch sticks

1) In a large flat container with resealable lid or in a large ziplock bag, combine wine, garlic, mustard, agave, vinegar, salt, and tarragon.

2) Add zucchini and toss to coat. Marinate for at least 1 hour, turning after 30 minutes. Reserve marinade.

3) Preheat barbecue to medium heat. Grill zucchini for 5 minutes each side, until lightly browned, basting frequently with leftover marinade (some barbecues come with a veggie grilling basket).

4) * Agave – A natural sweetener made from the sap of the agave (the plant from which tequila is distilled), agave syrup, or nectar, is becoming more widely known and available. If your supermarket does not stock this, it’s likely that a health food store will.

Carla Kelly’s new cookbook, Vegan al Fresco, is a bright, flavourful, and accessible guide to outdoor dining and entertaining without the use of any animal products. Kelly offers over 200 fresh and creative recipes for entrées, salads, brunch features, desserts, and finger foods that are perfect for your next picnic in the park, backyard barbecue, or cottage cookout! The author of two previous vegan cookbooks: Quick and Easy Vegan Slow Cooking and Quick and Easy Vegan Bake Sale, Carla Kelly also runs a food blog called The Year of the Vegan.

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