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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

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Prep time:

10m

Cook time

6m

Total time

16m

Makes

4ppl

Grilled Portobello Steaks:

portobello mushroom caps, stemmed and gills trimmed
4
balsamic vinegar
1/4 cup
garlic cloves, minced
2
extra-virgin olive oil
1/4 cup

Grilled Lemon Garlic Zucchini

medium zucchini, cut into sticks
2
unsalted butter, melted
1/4 cup
cloves garlic, minced
3
iItalian seasoning
1 tsp
juice of lemon
1
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
1
lemon zest
1 tsp
juice of lemon
1/2
1
Add 16 oz of liquid to the drip tray and preheat your Kenyon Grill on high.
2
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.
3
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. 
4
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.
5
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. 

 

 

 

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