Coal Roasted Zucchini, Cherry Tomato, Basil, Chili Recipe
Savor the smoky depth of coal-roasted zucchini, perfectly charred to enhance its natural sweetness, complemented by vibrant cherry tomatoes bursting with flavor. Fresh basil adds a fragrant touch, while a hint of chili provides a delightful kick. This dish is a celebration of summer's bounty, beautifully presented and bursting with freshness in every bite.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Vegetables
Wash and slice the zucchini into thick rounds. Halve the cherry tomatoes and set aside. Rinse the basil leaves and chop them coarsely.
Cooking
- 2
Roast the Vegetables
Preheat your grill or coal pit. In a large bowl, combine the zucchini, cherry tomatoes, basil, olive oil, salt, and black pepper. Toss until the vegetables are well coated.
- 3
Grill
Place the coated vegetables directly on the grill grates or in a grilling basket. Grill for 10-15 minutes, turning occasionally, until the zucchini is tender and the tomatoes are slightly blistered.
- 4
Add Chili
Chop the fresh chili and add it to the vegetables during the last few minutes of grilling for an extra kick.
Serving
- 5
Serve
Remove the vegetables from the grill and transfer them to a serving dish. Garnish with additional fresh basil if desired, and serve warm.
