Grilled Zucchini With Arugula, Pecorino And Pinenut Salad Recipe

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   . When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat a gas grill to high, covered, for at least 10 minutes.

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   and

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   the grilling grate.

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   Using a pastry brush, brush zucchini with olive oil on both sides, and season to taste with salt and pepper.

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   When grill is hot, add zucchini slices and cook, covered, until zucchini is well-browned on one side, 4 to 5 minutes. Flip slices and cook, covered, until zucchini is well-browned and tender, 3 to 4 minutes. Transfer zucchini to a serving platter.

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   In a medium bowl, toss arugula with lemon juice, extra virgin olive oil, and salt and pepper to taste. Gently mound salad on top of grilled zucchini. Garnish with cheese and pinenuts and serve.

No additional tips available.