Thank you Miss “Bindi”, and thank you again Tasty Kitchen for another lovely addition to my recipe collection!
3 or 4 medium-sized zucchini, sliced diagonally into 1/4-inch pieces
2 cloves of garlic, minced
3 T vinegar of your choice (red wine & balsamic are my favorites)
4 T extra-virgin olive oil
2 T fresh minced herbs (mint, rosemary, thyme, basil, etc.)
pinch of Kosher salt & black pepper
Preheat a BBQ grill or stove-top grill pan to medium-high heat. Add zucchini slices to hot grill and cook for about 4-5 minutes on each side or until nice grill marks form and zucchini is tender, but not mushy.
Place grilled zucchini on a platter and top with remaining ingredients. Mix to ensure everything is coated (using your hands works best) and let sit for about an hour before serving.
Makes 4-6 servings.
1. Why cut the zucchini diagonally? Cutting them at an angle creates larger slices without making them thicker. Larger slices are easier to grill. And they look prettier.
adapted from "Bindi" on Tasty Kitchen