A wonderful way to make use of all that extra zucchini! This relish is great over freshly grilled steaks or chicken.
2 medium zucchini
1 large onion
1 tablespoon vegetable oil
2 jalapeno peppers, finely chopped
1 tablespoon fresh cilantro, finely chopped
1 teaspoon fresh ginger root, grated
3 tablespoons lemon juice
3 tablespoons honey
1/2 teaspoon salt
Indoor or outdoor grill
To prepare the relish:
Heat the grill and prepare it for direct grilling. [Chef’s note: Direct grilling requires the coals or gas grill to be set for high heat — this allows for fast searing and quick cooking.]
Cut zucchini lengthwise into half-inch slices. Cut onion crosswise into half-inch slices. Brush zucchini and onion with the vegetable oil. Grill the zucchini and onion uncovered 4 inches from high heat for 5 to 10 minutes, turning once, until crisp-tender. Remove vegetables from the grill and let cool for about 10 minutes.
Chop the zucchini and the onion into fine pieces. Mix the zucchini and onion with the remaining ingredients in non-metal bowl. [Chef’s note: The use of a non-metal bowl will ensure the relish ingredients don’t pick up a metallic taste.] Cover and refrigerate the relish at least 1 hour to blend the flavors. This relish can be stored in the refrigerator for up to two days.
Stir the relish before serving over your favorite grilled steak or chicken.
Recipe by Lia Soscia