Six Servings

(master recipe for zucchini, eggplant, summer squash)

Although grilling vegetables may not be the traditional cooking method favored in China, I find that it complements the flavor and improves the texture of watery vegetable varieties especially zucchini, and summer squash.

5 medium zucchini (about 2 pounds), rinsed and drained
1 tablespoon virgin olive oil

Hot and Sour Dressing, whisked together:
6 tablespoons light soy sauce
3 ½ tablespoons black Chinese vinegar or Worcestershire sauce
1 tablespoon minced fresh ginger
3 tablespoons water
1 teaspoon hot chili paste or to taste

1. Trim the ends of the zucchini and discard. Cut the zucchini on the diagonal into ¼ -inch thick slices and put in a bowl. Pour in the olive oil and toss lightly with your hands to coat.
2. Prepare a medium-hot fire for grilling and place the grill 3 to 4 inches from the heat. Arrange the zucchini slices on the grill (You may have to
   cook it in batches.) and grill about 5 minutes on each side. Remove and put the slices on a serving platter.
3. Pour the Hot and Sour Dressing over the zucchini and serve warm, at room temperature, or cold.

© Copyright Nina Simonds 2008