This side dish was absolutely wonderful and paired perfectly with the Tri-Tip and Shrimp with Pancetta Chimichurri. The lemon vinaigrette was very flavorful with its subtle tanginess and I just loved the fluffy texture of the goat cheese. I especially enjoyed the pine nuts, which gave the dish a nice crunch to it.

Grilled Zucchini Spears with Lemon Vinaigrette (adapted from For the Love of Cooking):

Yields 2 servings

  • 2 zucchini, quartered lengthwise
  • 1 teaspoon olive oil
  • Sea salt and freshly cracked pepper, to taste
  • 1 tablespoon pine nuts, toasted
  • 2 tablespoons goat cheese
  • 1 tablespoon basil, chopped

For the lemon vinaigrette:

  • 1 tablespoon olive oil
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 lemon, juice and zest
  • Sea salt and freshly cracked pepper, to taste

Preheat a grill pan or preheat a gas or charcoal grill.

Cut off ends of zucchini and slice lengthwise into 4 pieces.

Toss zucchini with the olive oil  in a medium bowl. Season with salt and pepper, to taste.

Grill zucchini until the grill marks appear, about 2 minutes. Flip wedges and grill an additional 1-2 minutes.

Cut each quarter in half crosswise, return to bowl.

To make the vinaigrette, whisk together the olive oil, mustard, lemon juice and zest, salt and pepper in a  small bowl. Taste and re-season, if necessary.

Pour mixture over the zucchini. Add the pine nuts and goat cheese. Toss gently to coat evenly.

Top with basil and serve immediately.