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Rachel Addison

Rachel Addison

Grilled Zucchini with Rosemary Orange Salt Recipe

Ingredients

For the rosemary orange salt:

  • 1 teaspoon sea salt
  • 1 tablespoon fresh rosemary leaves
  • 1 2-inch strip of orange peel, cut into thin matchsticks
  • 2 drops Rosemary Vitality™ essential oil
  • 4 drops Orange Vitality™ essential oil

For the dressing:

  • 1 tablespoon fresh squeezed orange juice
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon raw honey
  • Pinch of freshly ground black pepper
  • For the zucchini:
  • 6 medium zucchini, halved lengthwise and again into quarters
  • 2 teaspoons extra virgin olive oil
  • ¼ cup pitted Kalamata olives, chopped

Instructions

  1. Make the rosemary orange salt: Combine the salt, rosemary leaves, and orange peel and grind with a mortar and pestle. Work the zest and rosemary into the salt until well combined and add the Rosemary Vitality™ and Orange Vitality™ essential oils. Set aside.
  2. Make the dressing: Combine the orange juice, olive oil, honey, and pepper in a small bowl and whisk until combined. Set aside.
  3. Make the zucchini: Preheat grill to a medium heat. Toss cut zucchini with olive oil. Place zucchini on grill and cook until charred on both sides and tender, (about 2 to 3 minutes each side). Transfer zucchini to platter and toss with reserved dressing. Sprinkle with chopped olives and a few generous pinches of the rosemary orange salt. Serve warm or at room temperature.

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