Grilled Zucchini with Blueberry-Habanero Salsa

According to Choi, the idea for the wacky yet delicious combination of ingredients in this salad came to him in a dream about Italian grandmothers cooking on Saturn. He balances the flavors with a salsa that gets a double dose of tartness from rice vinegar and purple grape juice.

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Recipe from Food & Wine Best New Chefs All-Star Cookbook

  • Total Time:
  • Servings: 8

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  • 1 cup blueberries
  • 1/2 habanero chile, seeded for a milder salsa
  • 3/4 cup plus 1 tablespoon basil leaves, preferably opal basil
  • 1 teaspoon finely grated garlic
  • 1 teaspoon finely grated peeled fresh ginger
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup purple grape juice
  • 1/3 cup canola oil
  • 3 zucchini (1 1/2 pounds), sliced lengthwise into 1/2-inch-thick strips
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  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. 

  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. 

  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.

Contributed By Photo © Chris Court

1057492 recipes/grilled-zucchini-blueberry-habanero-salsa 2016-01-08T17:44:30+00:00 Roy Choi fast|healthy|make-ahead|asian|side-dishes|8 recipes,grilled-zucchini-blueberry-habanero-salsa 1057492

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