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Epicurious

Zucchini with Vinegar, Mint and Garlic

These zucchini slices are usually fried but they are just as good grilled. They can be prepared hours before serving, even a day ahead.

Recipe information

  • Yield

    serves 6

Ingredients

5 large zucchini (weighing about 2 pounds)
Extra virgin olive oil
Salt
2 tablespoons white wine vinegar
2 teaspoons dried, crushed mint
2 to 3 garlic cloves, crushed

Preparation

  1. Step 1

    Trim the ends of the zucchini and cut them lengthwise in slices about 1/3 inch thick. Arrange them side by side on a baking sheet lined with foil and brushed with oil. Brush the slices generously with olive oil and sprinkle lightly with salt.

    Step 2

    Cook under a preheated broiler until lightly browned, then turn over and brush the other side with oil and return to the broiler until browned.

    Step 3

    Mix the vinegar with the mint and garlic and brush a little onto each slice. Serve at room temperature.

  2. variations

    Step 4

    Instead of using raw garlic, heat it in 2 tablespoons oil in a small frying pan until the aroma rises, but do not let it color.

    Step 5

    Serve the grilled slices topped with strained Greek-style yogurt.

Arabesque
TagsZucchiniSquashVegetableMintHerbs & SpicesGarlicRoot VegetableSideLunchDinnerGluten FreeDairy FreeNut FreeVegetarianVeganMake AheadEasyQuickBroilCookbooks
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