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Crispy Grilled Zucchini Planks Recipe with Romesco Sauce and Basil

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Crispy grilled zucchini planks paired with a tangy, nutty Romesco sauce and fresh basil, perfect for summer cookouts or light dinners. This recipe delivers a smoky, flavorful, and vibrant vegetable side that is quick and easy to prepare.

Ingredients

Scale
  • 3 medium zucchini (firm and fresh, preferably organic)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon smoked paprika (optional)
  • 2 large roasted red peppers (jarred or homemade, drained)
  • 1/4 cup roasted almonds (skin on for texture)
  • 2 cloves garlic, minced
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Pinch of cayenne pepper (optional)
  • Fresh basil leaves (hand-torn for garnish)

Instructions

  1. Wash and dry the zucchini. Slice them lengthwise into planks about 1/2 inch thick.
  2. Toss the zucchini planks in a bowl with olive oil, salt, black pepper, and smoked paprika if using. Let rest for about 10 minutes.
  3. In a food processor, combine roasted red peppers, roasted almonds, minced garlic, vinegar, smoked paprika, cayenne (if using), salt, and pepper. Pulse a few times to break down the ingredients.
  4. With the motor running, slowly drizzle in olive oil until the sauce is smooth but still has some texture. Taste and adjust seasoning. This takes about 5 minutes.
  5. Preheat the grill or grill pan to medium-high heat (about 5 minutes).
  6. Place zucchini planks on the grill in a single layer. Cook for 3-4 minutes per side until golden grill marks appear and the outside is crisp while the inside remains tender.
  7. Flip carefully with tongs to keep the planks intact.
  8. Arrange the grilled zucchini on a serving platter. Spoon generous dollops of Romesco sauce over the top or serve on the side.
  9. Scatter fresh basil leaves over everything for garnish.
  10. Serve immediately while warm.

Notes

Choose zucchini that feels heavy for its size with shiny, unblemished skin. For a nut-free Romesco, substitute almonds with toasted pumpkin or sunflower seeds. If Romesco sauce thickens after resting, stir in a teaspoon of water or olive oil to loosen it. Store leftovers in an airtight container in the fridge for up to 2 days and reheat briefly in a hot skillet or under a broiler to regain crispness. Romesco sauce keeps well refrigerated for up to 5 days and can be made ahead.

Nutrition

Keywords: grilled zucchini, Romesco sauce, summer recipe, vegan, gluten-free, grilled vegetables, easy side dish, healthy recipe

Find it online: https://zorbmeal.com/crispy-grilled-zucchini-planks-recipe-with-romesco-sauce-and-basil-easy/