Grilled Zucchini with Walnut-Caraway Granola and Carrot Dressing
1 cup dried oats
¾ 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.
12 oz fresh carrot juice
zest and juice of 1 lemon
½ cup olive oil
Reduce carrot juice by half. In a blender combine all ingredients and blend until emulsified. Season with salt.
2 lb. zucchini
½ 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.