Next time you fire up the grill you’ll want to try this easy veggie side dish. I love goat cheese and could never have enough! It’s so easy for those last minute dinner parties when you need something else to toss on the grill that won’t take long.

Grilled Zucchini with Goat Cheese and Balsamic-Honey Syrup
(Adapted from Full Belly Sisters)
2 medium to large zucchini
1 Tbsp grapeseed oil
about 2 ounces crumbled goat cheese
freshly-ground pepper
a pinch of red pepper flakes (optional)
1/3 cup balsamic vinegar
2 Tbsp honey
Slice your zucchini into rounds on a slight diagonal, about 1/2″ thick.


Toss in a large bowl with the oil and some salt and pepper (and red pepper flakes, if using). I like to mix them around with my hands, to make sure that the oil is evenly dispersed among the slices.

Heat your grill pan over medium-high heat. When it’s fairly hot, place your zucchini rounds on it. You don’t want to overcrowd the pan, so you’ll probably have to grill these in batches (I find after the first batch, I usually have to turn my heat down to medium, as the pan is very hot). Leave them to cook for about five or six minutes on the first side before flipping them and cooking for another three to five minutes on the second side, until they’re tender and show grill marks on each side. Note: leave the slices undisturbed when they’re cooking or you won’t get the grill marks. And, believe me, you want those cool lines!

While you’re cooking your batches of zucchini, put the balsamic vinegar, honey and some freshly-ground pepper in a small pot. Bring to a boil then lower to a simmer, stirring often. Let it reduce by about 1/2-3/4; it should be thick and syrupy. Take off heat.

Arrange on a large plate or platter. I like to do sort of a flower pattern, but whatever floats your boat!

While the slices are still warm, sprinkle the crumbled goat cheese all over, so that it gets a bit melted. Nom nom. If you’re grilling the zucchini before you plan to serve it (it keeps just fine for a day in the fridge), just warm it slightly before you toss the cheese on top. Then drizzle a few tablespoons of the syrup over the top and you’re good to go!

You’ll probably have some syrup left over; try serving it over a chunk of salty cheese like parmigiano reggiano, on top of steak, or even on desserts like fresh berries or our Strawberry Basil Sorbet.

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