Grilled Zucchini & Portobello Steaks with Sun-dried Tomato Aioli

featured in Recipes

kenyonteam

Grilled Zucchini & Portobello Steaks with Sun-dried Tomato Aioli

Serve as an appetizer, side, or main dish… you’ll want to slather this sun-dried tomato aioli all over it!

Jul 15 - 6m cook

Prep time:

10m

Cook time

Total time

16m

Makes

4ppl

Ingredients
Instructions

Grilled Portobello Steaks:

portobello mushroom caps, stemmed and gills trimmed

balsamic vinegar

1/4 cup

garlic cloves, minced

extra-virgin olive oil

1/4 cup

Grilled Lemon Garlic Zucchini

medium zucchini, cut into sticks

unsalted butter, melted

1/4 cup

cloves garlic, minced

iItalian seasoning

1 tsp

juice of lemon

salt and freshly ground black pepper

to taste

Sundried Tomato Aioli

mayonnaise

1/2 cup

oil-packed sun-dried tomatoes, drained and chopped

1/4 cup

garlic clove

lemon zest

1 tsp

juice of lemon

1/2

Add 16 oz of liquid to the drip tray and preheat your Kenyon Grill on high.

In a food processor or blender, mix mayonnaise, sun-dried tomatoes, lemon zest and juice, and garlic clove until smooth. Season with salt and pepper. Set aside.

Place portobello mushrooms in a dish. In a small bowl, whisk together balsamic vinegar, 2 garlic cloves, and olive oil, then pour marinade over mushrooms. Set aside.

Cut your zucchini into sticks. In a small bowl, whisk together butter, garlic, Italian seasoning and lemon juice; season with salt and pepper. Coat zucchini sticks with butter mixture.

Grill mushrooms and zucchini for 5 to 6 minutes until they are cooked through. Serve while warm with aioli.

TIP

To make this dish vegan use plant butter and vegan mayo.