Reinventing Bar Food

May 3, 2009

Providence, Rhode Island’s, Hot Club bar redefined the meaning of “bar food” for us on a recent visit. Looking for an afternoon snack to go with cold beers we scanned the bar menu expecting the usual mozzarella sticks and pepper poppers. But no, this watering hole skips fried foods entirely. A brief recon mission through the place revealed a fire pit with metal rack tucked under an old chimney. Hardwood coals glowed, waiting for an order.

We opted for the grilled zucchini just to see if they could transform green and healthy vegetables into bar food without a deep fryer. What came out was a great pre-dinner snack perfect for hanging around the grill with friends at home. Fresh zucchini halves, brushed with olive oil and coated with seasonings, were grilled face-down just until tender, but not mushy. Bite-sized pieces were hot and delicious with a swig of cold beer.

Nice grill marks.

Grilled Zucchini

4 medium zucchini
2 tablespoons olive oil
Cayenne pepper, to taste
Salt and Pepper, to taste

Wash and dry zucchini and cut each lengthwise. Brush cut sides with olive oil and rub generously with seasonings. Grill cut side down over hot coals or high heat 5 to 10 minutes or until tender. Slice into 1 inch chunks. Makes 8 servings.

So, give it a whirl as an appetizer around the grill and skip the chips and dip. Or, serve as a side to your chicken or steaks.

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Posted in Appetizers, Grill, Vegetables