Grilled Zucchini with Portobello and Goat Cheese

I was itching to do a recipe with mushrooms and goat cheese, and this is what I came up with. It works as an entree or a side dish, and can be served alongside other grilled recipes. Using an outdoor grill will shorten the total prep time.

• Preparation Time: 25 mins
• Cooking Time: 23 mins
• Total Time: 48 mins
• Calories: 207 Calories

Ingredients

• ¼ cup pine nuts
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh chives
• 3 ounces goat cheese
• 2 plum tomatoes, chopped
• ½ cup garlic and herb marinade
• 2 zucchini, halved lengthwise
• 2 gold zucchini, halved lengthwise
• 2 portobello mushroom caps
• 1 large shallot, diced
• 10 leaves basil, chopped

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

Preheat grill for medium heat and lightly oil the grate.

Step 3

Pour marinade into a shallow bowl. Add zucchini, gold zucchini, and mushrooms. Let marinate, flipping occasionally, 10 to 15 minutes.

Step 4

Grill zucchini and gold zucchini, turning occasionally and brushing with marinade, until golden brown, about 5 minutes. Repeat with mushrooms. Transfer to a serving plate.

Step 5

Place pine nuts in a small skillet over medium-low heat. Toast, tossing occasionally, until golden, 3 to 5 minutes.

Step 6

Heat oil in a large oven-safe skillet. Add shallot; cook and stir until golden brown, about 2 minutes. Stir in tomatoes and basil; cook until softened, about 5 minutes. Remove from heat; add grilled zucchini, gold zucchini, and mushrooms. Coat with goat cheese.

Step 7

Transfer skillet to the preheated oven; broil, keeping oven door open, until goat cheese is golden brown, 3 to 5 minutes.

Step 8

Sprinkle toasted pine nuts and chives over goat cheese.