Grilled Zucchini "Bruschetta" with Three Spreads

Hello, July! It’s too hot to get the oven going, but these grilled zucchini are perfect for cooking, and eating, outside! Top with fresh tomato salsa, or any of these delicious spreads.
By / Photography By Enna Grazier | July 01, 2015

Ingredients

Herbed Goat Cheese
  • 8 ounces soft goat cheese
  • ¼ cup chopped fresh herbs (tarragon, dill, chives, or parsley)
  • Black pepper
Roasted Pepper Spread
  • 1⅓ cup walnuts
  • 1 cup unsalted cashews
  • 2 teaspoon cumin seeds
  • ¼ teaspoon salt
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground chile pepper
  • 2 garlic cloves, peeled
  • 2 teaspoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons pomegranate molasses (you may substitute balsamic vinegar)
  • 2 pounds large roasted bell pepper, seeded and peeled (you may choose red, as it is sweeter, but there are plenty of delicious heirloom varieties at the market)
Baba Ganoush
  • 1 medium eggplant, sliced into ¼ inch rounds
  • 1 clove garlic, grated
  • 1 lemon, juiced
  • 2 Tablespoons tahini
  • Olive oil
  • Salt

Instructions

To make the zucchini bruschetta, half as many zucchini as you plan on serving, lengthwise. Bring your grill to a medium high heat. Once the grill is nice and hot, place the zucchini halved side down. Cook until it begins to tender a bit, and you have achieved distinct charred sear marks across the flesh. Enjoy with any one of these spreads.

Herbed Goat Cheese

In a food processor, pulse the cheese, herbs and pinch of pepper until creamy and light.

Roasted Pepper Spread

Toast walnuts, cashews, and cumin seeds in a dry skillet until fragrant. Set aside to cool. In a food processor or high-powered blender, combine the bell pepper with the rest of the ingredients. Pulse until you have a nice puree, scraping the sides with a spatula regularly. Taste and adjust the seasoning as desired.

Baba Ganoush

Preheat oven to broil, with a rack positioned at the top of the oven.

Sprinkle your eggplant with salt and let sit in a colander over a bowl or sink, to help remove excess liquid. After 10 minutes, pat dry with paper towels. Arrange on a baking sheet and drizzle with olive oil. Sprinkle with salt and roast for 5 minutes. Turn once, and cook for another 5 minutes. Eggplant should be softened and golden brown. Carefully remove the eggplant from pan and pack tightly in aluminum foil to keep in moisture. Set aside for 5 minutes.

Peel the skin off the roasted eggplants. Place the flesh in a food processor with lemon juice, garlic, tahini, and pinch of salt. Pulse until creamy. Add any lingering fresh herbs from other recipes, and pulse to incorporate. Taste and season as desired.

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Ingredients

Herbed Goat Cheese
  • 8 ounces soft goat cheese
  • ¼ cup chopped fresh herbs (tarragon, dill, chives, or parsley)
  • Black pepper
Roasted Pepper Spread
  • 1⅓ cup walnuts
  • 1 cup unsalted cashews
  • 2 teaspoon cumin seeds
  • ¼ teaspoon salt
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground chile pepper
  • 2 garlic cloves, peeled
  • 2 teaspoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons pomegranate molasses (you may substitute balsamic vinegar)
  • 2 pounds large roasted bell pepper, seeded and peeled (you may choose red, as it is sweeter, but there are plenty of delicious heirloom varieties at the market)
Baba Ganoush
  • 1 medium eggplant, sliced into ¼ inch rounds
  • 1 clove garlic, grated
  • 1 lemon, juiced
  • 2 Tablespoons tahini
  • Olive oil
  • Salt
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