Grilled Zucchini and Potatoes

Ingredients

• 300 g small elongated waxy potatoes (10 potatoes; e.g., La Ratte)
• Salt
• 400 g baby zucchini
• 0.5 bunch lemon thyme
• 2 tbsp olive oil
• Fleur de sel
• Pepper
• 1 lemon
• 1 tsp liquid honey
• 0.5 slice whole grain toast
• 15 g parmesan (1 piece)
• 120 g goat fresh cheese (4 small rounds)

Instructions

1. 1.

   Brush potatoes thoroughly and boil in covered salted water for 15–20 minutes until just tender. Drain, cool, then halve lengthwise.

2. 2.

   While the potatoes cook, clean, wash, and halve the mini zucchini lengthwise.

3. 3.

   Wash thyme and shake dry. Pinch about 2 tsp of thyme leaves and set aside.

4. 4.

   Lightly coat a grill pan with 1 tsp olive oil and heat. Grill zucchini portions over high heat, turning occasionally for several minutes until firm; near the end add some thyme sprigs.

5. 5.

   Place zucchini in a bowl, remove thyme stems, and season with Fleur de sel and pepper.

6. 6.

   Coat the grill pan again with 1 tsp oil and grill potato halves on the cut side for a few minutes. Add to zucchini and season similarly.

7. 7.

   Wash lemon hot, dry, grate zest finely, halve and juice it.

8. 8.

   Whisk together 2–3 tbsp lemon juice, honey, lemon zest, remaining olive oil, and half the thyme leaves; pour over vegetables and season with salt and pepper.

9. 9.

   Drain the toast and finely chop it with the remaining thyme in a food processor.

10. 10.

    Grate parmesan, mix with toast crumbs and thyme.

11. 11.

    Place goat cheese in a shallow baking dish, spread crumb mixture on top, and bake under preheated grill for 3–5 minutes until golden brown. Remove and serve with grilled vegetables.