Active Time
Total Time
30 MIN
Serves : 8
© Chris Court

How to Make It

Step 1    

In a food processor, combine the blueberries, habanero and 3/4 cup of the basil with the garlic, ginger, vinegar and grape juice. With the machine on, add the canola oil in a slow, steady stream until the salsa is blended but still chunky. 

Step 2    

Light a grill. In a large bowl, toss the zucchini with the olive oil and season with salt and pepper. Grill over moderate heat until lightly charred and tender, 1 to 2 minutes per side. 

Step 3    

Transfer the zucchini to a platter and garnish with the remaining 1 tablespoon of basil. Serve with the salsa.

Make Ahead

The salsa can be refrigerated overnight.

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