Grilled Zucchini with Chimichurri Vinaigrette

serves 4 | start to finish: 15 minutes

You can serve the zucchini plain, with the Argentine-based vinaigrette on the side, or (my preference) slather all the vegetables with it right when they come off the grill, and let them marinate for a few hours before serving them at room temperature.
1 cup loosely packed Italian parsley
1 garlic clove, smashed
1/4 cup freshly squeezed lemon juice
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh oregano
kosher salt and freshly ground pepper
6 small zucchini (about 1 1/2 pounds)

Prepare a gas or charcoal grill for cooking over direct medium heat, about 400°F.

In the work bowl of a food processor, whirl the parsley, garlic, lemon juice, 1/2 cup of the olive oil, oregano, and salt and pepper to taste until smooth. Set aside.

Cut the zucchini lengthwise into halves or thirds, leaving the stems intact, so that each slice is about 1/2″ thick at its thickest point. Place the zucchini on a baking sheet and toss with the remaining tablespoon of olive oil, then season with salt and pepper.

Brush the cooking grates clean. Grill the zucchini for 4 to 5 minutes, with the lid closed as much as possible, turning once, or until the zucchini are marked on both sides and tender.

Drizzle half the sauce over the zucchini and serve, with the remaining sauce on the side.

gluten-free • vegan • 15 minutes or less