2 Zucchini, sliced on an angle
1 1/4 Cups Basil
1/3 Cup Roasted pine nuts
3 oz shaved Parmesan
2 Tsp Truffle oil
4 Tbsp Olive Oil
1 Tsp Balsamic Vinegar
Sea Salt and fresh ground Pepper
Courtesy of Yotam Ottolenghi’s Plenty
Cut Zucchini on the diagonal into 1/4 inch slices. Toss with 1/2 Tbs High heat oil and season with sea salt and fresh pepper.
Use Charcoal or Gas Grill OR preheated grill pan and grill zucchini until charred and browned on both sides.
Place Pine Nuts in a foil packet and place on grill for a few minutes until nuts begin to turn golden.
Let Zucchini and nuts cool. Then Mix together in a large bowl adding truffle oil, vinegar, and Parmesan.
This is so simple and delicious and a perfect veggie side on a beautiful summer night!