Grilled Zucchini With Balsamic And Mint 1/4 cup olive oil 3 lg garlic cloves; finely chopped 4 md zucchini; scrubbed; halved lengthwi salt and pepper 2 tablespoons balsamic vinegar 1/3 cup coarsely chopped mint Heat the oil and garlic in a small saucepan over low heat, just until the garlic is very aromatic, about 2 minutes. Remove from the heat. Brush the zucchini with some of the garlic oil and season to taste with salt and pepper. Grill the zucchini, skin side down, until it begins to soften, about 3 minutes. Turn and cook until tender, 3 to 6 minutes more, depending on the size of the zucchini. Cut each zucchini half at a sharp angle into 2 or 3 pieces and place in a bowl. Add the vinegar, mint, and the remaining garlic oil. Toss well. Season with additional salt and pepper. Serve warm or cool to room temperature.
Posted on: Fri, 19 Jul 2013 18:54:41 +0000
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