Grilled Zucchini with Walnut-Caraway Granola and Carrot Dressing


1 cup dried oats

cup walnuts, chopped fine

2 Teaspoons caraway seeds

1 Teaspoon fresh thyme, minced

1 Teaspoon mustard powder

3 Tablespoons Tamari (or soy sauce)

1 Tablespoon real maple syrup (or honey)

2 Teaspoons sriracha (or your favorite hot sauce)

2 Tablespoons Olive oil

Combine dry ingredients in a bowl. In a separate bowl, combine all wet ingredients. Toss dry with wet. Spread onto a baking sheet and bake at 375 for 25 minutes, stirring often, so everything gets nice and toasty.

Carrot Dressing:

12 oz fresh carrot juice

zest and juice of 1 lemon

cup olive oil


Reduce carrot juice by half. In a blender combine all ingredients and blend until emulsified. Season with salt.


2 lb. zucchini

cup balsamic vinegar

1 teaspoon salt

fresh ground black pepper

Cut zucchini into sixths, lengthwise. Marinate two hours. Grill in a very hot grill pan or grill until done.

Drizzle Carrot dressing on plate, top with zucchini, then granola, a touch of salt and balsamic vinegar.