(This recipe is from A Chef's Kitchen in Williamsburg, VA)
1/2 tsp fresh rosemary, chopped
1/2 tsp chopped thyme
2 Tbsp lemon juice
1/4 tsp freshly ground pepper
2 Tbsp extra virgin olive oil
2 Tbsp canola oil
canola oil for brushing
salt and pepper
4 zucchini, quartered lengthwise
1 bunch scallions
1 portabella, stems and gills removed
5 oz baby spinach leaves
1/4 cup grated Parmigiano Reggiano
1. Combine rosemary, thyme, lemon juice, pepper, and olive oil in a bowl and whisk until blended. Set aside.
2. Preheat grill to medium. Lightly brush the vegetables with canola oil and sprinkle with salt and pepper. Grill the zucchini, scallions, and portabella for 5-10 minutes per side or till tender and green vegetables are turning golden brown.
3. Cut the vegetables into bite-size pieces. Toss the vegetables in a bowl with the olive oil mixture, spinach, and cheese. Serve immediately.
Makes 4-6 servings.