Grilled Zucchini with Blueberry-Habanero Salsa

According to Choi, the idea for the wacky yet delicious combination of ingredients in this salad came to him in a dream about Italian grandmothers cooking on Saturn. He balances the flavors with a salsa that gets a double dose of tartness from rice vinegar and purple grape juice.More Zucchini RecipesRecipe from Food & WineBest New Chefs All-Star Cookbook

ByRoy Choi

Gallery

Credit: © Chris Court

Recipe Summary

total:
30 mins
Yield:
8
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Ingredients

Directions

  • In a food processor, combine the blueberries, habanero and 3/4 cup of the basil with the garlic, ginger, vinegar and grape juice. With the machine on, add the canola oil in a slow, steady stream until the salsa is blended but still chunky.

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  • Light a grill. In a large bowl, toss the zucchini with the olive oil and season with salt and pepper. Grill over moderate heat until lightly charred and tender, 1 to 2 minutes per side.

  • Transfer the zucchini to a platter and garnish with the remaining 1 tablespoon of basil. Serve with the salsa.

Make Ahead

The salsa can be refrigerated overnight.

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