Grilled Zucchini with a Sweet Coffee Chai Glaze
2 teaspoons Coffee Chai
2 cups hot water
1/2 cup + 1 tablespoon raw sugar
1/2 cup fresh lemon juice
Zest of 1 lemon
3 or 4 sprigs of thyme
3-4 medium sized zucchini
2 tablespoons olive oil
Freshly ground pepper
Using an infuser, steep Coffee Chai in 2 cups of hot water for 8 minutes. Stir in 1 tablespoon of raw sugar until dissolved. Combine brewed tea with 1/2 cup of raw sugar, lemon juice, lemon zest, thyme, and a pinch of salt in a medium saucepan over medium-high heat. Bring to boil and reduce to simmer. Cook down until the mixture reaches the consistency of syrup (about 20 minutes).
While the glaze is simmering, slice zucchini into quarters, lengthwise. Brush with olive oil and season with salt and pepper. Cook zucchini on medium-high grill for about 8 minutes, or just before fully browned. Remove from heat and brush tea glaze on all sides, reserving about a tablespoon. Add zucchini back to the grill until fully browned and drizzle on remaining glaze.