The Cooking Ladies

Balsamic Grilled Zucchini and Tomatoes


(Makes 2 to 4 servings)


2 small green zucchini
  extra virgin olive oil
  freshly ground sea salt
  freshly ground pepper
  balsamic glaze
  Parmesan cheese


  • Slice each zucchini in half, lengthwise. Trim the ends.
  • Cut the tomatoes in half, lengthwise. If necessary, trim a small portion of skin from the bottoms of the tomatoes so they will stand upright on a serving dish.
  • Brush the cut sides of the zucchini and tomatoes with olive oil and sprinkle with sea salt and pepper.
  • Lightly brush the barbecue grate with olive oil. Preheat the grill to medium-high.
  • Place the zucchini and tomato halves cut side down on the grate.
  • Cook until the zucchini and tomatoes are browned, tender, but still firm.
  • Set the zucchini and tomato halves on a serving plate with grill-marked sides up.
  • Drizzle balsamic glaze over the surface of the vegetables.
  • Finely grate Parmesan cheese over the vegetables.

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