Grilled Zucchini with Chive Oil

The subtle, nutty flavor of walnut oil complements the chives and zucchini, but you can substitute a mild-flavored oil, such as safflower, canola, or plain (not extra-virgin) olive oil. Refrigerate leftover infused oil for up to 3 days. Use in pasta salads or drizzle over eggs, grilled fish, or just about any meat, especially lamb.

• 3/4 oz. chives, thinly sliced (about 6 Tbs.)
• 1/3 cup plus 2 Tbs. walnut oil
• 1 lb. small zucchini (3 to 4), cut on a sharp angle into 1/2-inch-thick ovals
• Kosher salt and freshly ground black pepper

Put all but 1 Tbs. of the chives in a blender. Begin to blend while slowly pouring 1/3 cup of the walnut oil through the feed hole of the blender lid. Continue to blend for 1 minute. Stop to scrape down the sides of the blender with a rubber spatula. Blend for another minute. Set aside for 30 minutes to 1 hour to let the flavors infuse.


Strain the oil through a fine sieve into a bowl, pressing the puréed chives with a rubber spatula or the back of a spoon to extract any remaining oil.


Prepare a medium-high charcoal or gas grill fire.


In a medium bowl, toss the zucchini with the remaining 2 Tbs. oil, 1/2 tsp. salt, and a few grinds of pepper.


Set the zucchini ovals at an angle on the grill grates and cook until the zucchini has developed rich brown grill marks, about 3 minutes. Turn the zucchini with tongs and cook until the other sides have rich brown grill marks and the zucchini is tender, about 3 minutes. Transfer to a small serving dish or platter.


Drizzle 3 to 4 tsp. of the chive oil over the zucchini and sprinkle with the reserved 1 Tbs. chives.