The number of servings this recipe makes is 4-6, but once you get a taste of how the fresh herbs go with the balsamic vinegar and the smoky flavor of zucchini, you might want to eat it all yourself!
Ingredients
- 3-4 medium zucchini, sliced lengthwise, ¼-inch thick
- 3 basil leaves, chopped
- 2-3 Tbsp extra virgin olive oil
- 1-2 Tbsp balsamic vinegar (regular or white)
- 1 garlic clove, pressed or finely minced
- 3-4 mint leaves, minced
- Salt and Pepper to taste
- Extra olive oil for cooking, about 1-2 Tbsp
Directions
- Preheat grill to medium-high. Toss zucchini slices with 1-2 Tbsp extra virgin olive oil and sprinkle on a few pinches salt and pepper.
- Once the grill is hot, using tongs, rub an oiled paper towel over the grates to clean and prep cooking area. Using tongs, place zucchini on grill. Cover and cook 2-3 minutes. Flip and continue cooking, covered, 2-3 minutes more.
- When zucchini is tender, remove from heat and place in a bowl. Drizzle in EVOO and balsamic, then sprinkle in garlic and fresh basil and mint. Gently mix. Add more salt/pepper as needed.
- Can be served immediately, and it’s also good served cold!