Difficulty: Easy but special equipment needed and long cooking and/or non-working time
Grilled zucchini is so easy I don’t know why people don’t grill them more often. They make a nice antipasto. This dish can also be made on a stove-top griddle.
[photo: Clifford A. Wright]
Yield: Makes 3 servings
Preparation Time: 20 minutes plus 2 hours resting
5 small zucchini (about 1 1/4 pounds), cut in 1/4-inch-thick slices lengthwise
Extra-virgin olive oil for brushing
Salt and freshly ground black pepper to taste
1/2 teaspoon dried oregano
For the dressing
1/4 cup extra-virgin olive oil
Juice from 1/2 lemon
1 garlic clove, very finely chopped
1. Prepare a hot charcoal fire or preheat a gas grill on high for 15 minutes.
2. Brush the slices of zucchini with olive oil and grill until black grid marks appear on both sides, 4 to 5 minutes. Remove and arrange on a platter. Season with salt, pepper, and oregano. Drizzle the dressing over and let rest for 2 hours before serving.