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Grilled Zucchini With Summer Savory Goat Cheese Crumble

vegetables, bbq, cheese

2 heads garlic
1/4 cup grape-seed or canola oil
4 zucchini
2 teaspoon lemon juice
8 green onions; trimmed
3/4 teaspoon salt
1/2 teaspoon pepper
1 pkg (4 1/2 oz) cream goat cheese
2 tablespoons chopped fresh summer savory

Cut off top 1/4 inch of garlic heads. Place heads on square of foil; drizzle with 2 teaspoons of the oil. Wrap and bake in 400°F oven for about 1 hour or until golden and softened. Let cool enough to handle; gently squeeze out cloves, keeping each whole. Set aside. Cut zucchini lengthwise into 1/4-inch thick slices. Mix remaining oil with lemon juice; brush over both sides of zucchini and green onions. Sprinkle with salt and pepper. Place, in batches, on greased grill over medium-high heat; close lid and grill, turning onions once, for 2 to 4 minutes or until onions are tender-crisp. Turn zucchini; grill for about 4 minutes longer or until tender. Arrange on platter. Sprinkle with reserved roasted garlic. In small bowl, combine goat cheese and all but 1 teaspoon of the savory; dollop over vegetables. Sprinkle with remaining savory.

Contributor: Canadian Living Magazine, September, 2001

Yield: 8 servings

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