Food & dining

Fresh Pick

Recipe for grilled zucchini and onion po’boys with tomatoes and garlic remoulade

Karoline Boehm Goodnick for The Boston Globe

This column will run through October and offer simple ways to prepare native ingredients from the farmers’ market, farm stand, or fishmonger.

Serves 4

For a vegetarian version of the Cajun classic po’boy, grill zucchini and onions and tuck them into a baguette with remoulade, a mayonnaise-based sauce spiked with hot sauce. Slice the squash into long, thick planks so that every bite is filled with the perfect combo of filling and bread. Mix your own Cajun seasoning with dried red peppers, garlic, thyme, and salt or save time with a store-bought blend. Start with a clean, hot grill, and brush the grate generously with oil. That keeps the veggies from sticking without adding extra oil to the sandwich.

REMOULADE

½ cup mayonnaise

1 teaspoon Dijon mustard

Juice of ½ lemon

1 tablespoon hot sauce

1 clove garlic, finely grated

Salt, to taste

Advertisement

1. In a small bowl, combine mayonnaise, mustard, lemon juice, hot sauce, grated garlic, and salt.

2. Mix well. Taste for seasoning and add more salt, if you like.

PO’BOYS

Canola oil (for the grill)

2 large zucchini, cut into thick lengthwise planks

1 large onion, cut into thick rings

2 tablespoons Cajun seasoning

1 French baguette, cut into

4 pieces

½ leaf or red leaf lettuce, cut into thin strips

2 teaspoons olive oil

Salt and pepper, to taste

1 teaspoon red wine vinegar

2 large tomatoes, sliced

4 large dill pickles, sliced

1. Heat a charcoal grill or set a gas grill to medium-high. Brush the grill rack with oil.

2. Sprinkle zucchini and onion with Cajun seasoning. Grill zucchini planks and onion for 5 minutes on each side.

Advertisement

3. Split the bread horizontally. Spread remoulade on the cut sides.

4. In a small bowl, toss lettuce, olive oil, salt, pepper, and vinegar. Layer each sandwich with grilled zucchini, onion, lettuce, tomatoes, and pickles. Serve with hot sauce, if you like.  Karoline Boehm
Goodnick

Loading comments...
You're reading  1 of 5 free articles.
Get UNLIMITED access for only 99¢ per week Subscribe Now >
You're reading1 of 5 free articles.Keep scrolling to see more articles recomended for you Subscribe now
We hope you've enjoyed your 5 free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com
Already a subscriber?
Your city. Your stories. Your Globe.
Yours FREE for two weeks.
Enjoy free unlimited access to Globe.com for the next two weeks.
Limited time only - No credit card required!
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.
Thanks & Welcome to Globe.com
You now have unlimited access for the next two weeks.
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.