Grilled Zucchini & Portobello Steaks | Kenyon Grills
Serve as an appetizer, side, or main dish... you'll want to slather this sundried tomato aioli all over it!
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Cooking tools:
- Grill
- Food processor
- Blender
- Mixing bowl
- Whisk
- Dish
- Chef's knife
- Cutting board
Ingredients
- 4 portobello mushroom caps, stemmed and gills trimmed
- 1/4 cup balsamic vinegar
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 medium zucchini, cut into sticks
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 juice of lemon
- salt
- freshly ground black pepper
- 1/2 cup mayonnaise
- 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 garlic clove
- 1 tsp lemon zest
- 1/2 juice of lemon
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