Ingredients

The following ingredients have 4 Servings
  • 10 ozs small elongated waxy potatoes
  • salt
  • 14 ozs zucchini
  • 0.5 bunch Lemon thyme
  • 2 Tbsps olive oil
  • Fleur de sel
  • peppers
  • 1 lemon
  • 1 tsp liquid honey
  • 0.5 slice Toast
  • 1 Tbsp Parmesan
  • 4 small Goat cheese (each about 1 ounce)

Instruction

  • Scrub the potatoes thoroughly and boil in salted water for 15-20 minutes in a covered pot. Drain and let cool, then cut in half lengthwise.
  • While potatoes are cooking, rinse and trim zucchini and cut in half lengthwise.
  • Rinse thyme and shake dry. Pluck 2 teaspoons of thyme leaves and set aside.
  • Coat a grill pan with 1 teaspoon olive oil. Cook the zucchini over high heat until al dente, turning several times. Add a few sprigs of thyme on the last turn. 
  • Place zucchini in a bowl and remove the thyme sprigs. Season zucchini with sea salt and pepper. 
  • Coat grill pan with 1 teaspoon oil. Place potatoes in grill pan cut-side down and cook on high for a few minutes. Add potatoes to the zucchini and season again. 
  • Rinse lemon in hot water, wipe dry and finely grate the peel. 
  • In a small bowl, mix 2-3 tablespoons lemon juice, honey, lemon zest, the remaining olive oil and half of the thyme leaves. Pour over the vegetables. Stir together and season with salt and pepper.
  • Trim crust off toast and finely shred with the remaining thyme leaves in a food processor.
  • Grate the Parmesan cheese and mix cheese with the toast crumbs and thyme.
  • Place goat cheese in a shallow baking dish and spread the toast crumb mixture over the cheese. Bake until golden brown under the broiler in a preheated oven for 3-5 minutes. Remove and serve with the grilled vegetables.