Grilled Zucchini with Garlic and Dill

Makes 4-6 servings

6 scallions, thinly sliced, plus more for serving 
½ cup Red Dog dill, coarsely chopped, plus more for serving
2 garlic cloves, finely grated or chopped 
3 tablespoons white wine or white distilled vinegar, plus more
Kosher salt, freshly ground black pepper   
1 ½ to 2 pounds Red Dog zucchini,* quartered lengthwise  
Olive oil, for drizzling

*Cauliflower, broccoli and cabbage are all great here as well. Slice cauliflower and broccoli into thick steaks, attempting to keep the florets intact to grill. Cut the cabbage into 1” wedges.

Combine six sliced scallions, ½ cup dill, 3 tablespoons vinegar and all the grated garlic in a medium bowl. Season with salt, pepper and more vinegar as needed to create something spoonable and saucy; set aside. 

Heat your grill to medium high. Drizzle zucchini with a good amount of olive oil, then season with salt and pepper. Grill the zucchini, cut-side down, until nicely browned and charred in spots, 6–8 minutes. Using tongs, flip and rotate to grill/char on the remaining sides, another 10–15 minutes, depending on how hot your grill is (the hotter the better). 

Once nicely charred and browned and therefore cooked through (without being limp and soggy), transfer zucchini to a large plate or serving platter. You can chop it up if you’re more into the salad style. Either way, spoon scallion mixture over the zucchini, followed by a good drizzle of olive oil. Top with more sliced scallion and fluffy dill, if you like.