4 TO 6 SERVINGS
Grilling vegetables may not be the traditional method favored in China, but the technique flash cooks and accentuates the flavor of food in a way similar to stir-frying.
5 medium zucchini (about 2 pounds), rinsed and drained
2 tablespoons olive or canola oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
1½ tablespoons minced garlic
1½ tablespoons sugar
1. Trim the ends of the zucchini and discard. Cut each lengthwise in half, then cut lengthwise in half again so you have four wedges of zucchini. Toss with the oil, salt, and pepper to coat.
2. Prepare a medium-hot fire for grilling or preheat a gas grill. Arrange a rack 3 to 4 inches from the heat. Arrange the zucchini on the grill rack (in batches if necessary) and grill for about 5 minutes on each side, until slightly golden at the edges and very tender. Test with the tip of a knife: It should pierce the zucchini easily. Remove and cut into ½-inch-wide pieces. Arrange on a serving platter.
3. Pour the Lemon-Soy Dressing over the zucchini. Serve warm, at room temperature, or cold as a side dish for grilled or roasted meats or seafood.
VARIATION: Add 1 tablespoon dried herbs or 3 tablespoons chopped fresh herbs such as basil, dill, oregano, or tarragon to the dressing for additional flavor.