Ingredients
1
tsp finely grated fresh lemon zest
1
tbsp finely chopped shallot
1/3
cup extra-virgin olive oil plus additional for brushing zucchini
3
tbsp chopped fresh flat-leaf parsley
4
zucchini (1 3/4 to 2 lb total), halved lengthwise
12
oz purslane, thick stems removed (4 cups)
10
oz pear or cherry tomatoes, halved lengthwise
Directions
1.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
3.
Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
5.
Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
6.
Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.
8.
Zucchini can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat. Cooking time may differ slightly.
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