Vegetables are often done best when they’re done simply. This recipe brings out the fresh taste of zucchini, which is made deeper and richer by grilling and then given a bit of snap with chili sauce.
There are many different types and brands of chili sauce available, and they’re not really standardized. So don’t feel any stress about finding exactly the right type. It’s better to just eat your way through several different brands until you settle on one you like.
You can also make your own chili garlic sauce by grinding some pickled red chiles and some garlic in a mortar and pestle until it turns into a smooth paste; add a small amount of water to make a sauce.
INGREDIENTS and PREP:
- As much zucchini as you want, cut into slices 1.4″ thick and tossed with 1 tsp salt and 2-3 tsp peanut oil (note: the oil keeps the zucchini from drying out on the grill)
- 1-2 tsp chili garlic sauce
- Heat your grill until hot. Lay the zucchini slices on the grill and cook for about 2 minutes per side. The slices should be just cooked through and still crisp.
- Toss the cooked zucchini slices with the chili garlic sauce and serve alongside contrasting dishes.
VARIATIONS: The sauce can be basically anything, including black bean sauce, spicy bean paste, or any variant of chili sauce. You could also replace the neutral peanut oil with a flavorful oil, such as chili or sesame. The salt is optional.