Grilled Zucchini with mint pesto and hokaido

Ingredients for Grilled Zucchini with mint pesto and hokaido

Instructions for Grilled Zucchini with mint pesto and hokaido

To prepare the Grilled Zucchini with mint pesto and hokaido recipe, please follow these instructions:

Inserts squashen into 1 cm thick slices. Hokaidoen peeled and cut into thin slices.

Hokaido (Butter nut) and Zucchini sprinkled with salt while they are on a tea towel. This will cause the water to a spring forward on them, and make them crisper after they are grilled.

The blotted dry, turn over with very little oil, and grilling on a very hot grill pan.

When they're done, onto the grilled with olive oil and seasoned with pepper and thyme. Served alternately on plate and onto Mint pestoen.

Mint pestoen is made by blending it quickly, all the ingredients for a green pesto. Pestoen can be used for many purposes such as an accompaniment for lamb, fish or which starts on a piece of crunchy bread.