Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　

Ingredients

Makes 4 to 6 first-course or side-dish servings

　　1 teaspoon finely grated fresh lemon zest

　　3 tablespoons fresh lemon juice

　　1 tablespoon finely chopped shallot

　　1/4 teaspoon Dijon mustard

　　1/2 teaspoon salt

　　1/3 cup extra-virgin olive oil plus additional for brushing zucchini

　　1/4 teaspoon black pepper

　　3 tablespoons chopped fresh flat-leaf parsley

　　4 zucchini (1 3/4 to 2 lb total), halved lengthwise

　　12 oz purslane, thick stems removed (4 cups)

　　10 oz pear or cherry tomatoes, halved lengthwise

　　

Step 1

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.

　　

Make dressing:

Step 2

Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.

　　

Grill zucchini:

Step 3

Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.

　　

Step 4

Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.

　　Cooks' note:

　　·Zucchini can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat. Cooking time may differ slightly.