Grilled Zucchini Slices With Thyme
This menu of grilled food is fun for summer entertaining because it puts you shoulder-to-shoulder with your guests--you don’t have to hide in the kitchen.
Start with pizza slices for appetizers. To grill them, set up an assembly line with the dough rounds and toppings. The grilled zucchini can be a cooperative venture as well.
For dinner, there’s grilled Cornish hens served with more grilled vegetables--red peppers, onions, mushrooms, potatoes, eggplant and fennel. The hens and vegetables can be served at room temperature; it’s not necessary to be standing over the grill for this course during the party.
No need to grill dessert, though. Just put out a platter of biscotti, a bowl of berries and glasses of chilled dessert wine.
Prepare a hot fire.
Cut the zucchini into 1/3-inch diagonal slices about 2 inches long. Toss the zucchini with the oil in a bowl. Add salt and pepper to taste and toss until well mixed.
Grill the zucchini slices until well marked, about 2 minutes. Use tongs to flip them over; cook until just tender but not soft, about 1 to 2 minutes longer depending on the heat.
To serve, return the grilled slices to the bowl. Toss with the thyme. Taste; adjust the seasoning. Serve warm.
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