Zucchini are always at hand in summer, and this recipe shows just how tasty they can be. Grilling gives them a smoky aroma, while the vinegar and mint marinade adds freshness.
Ingredients (serves 4)
3 medium zucchini, 3 tablespoons Kisko wine vinegar, 5 tablespoons olive oil, 2 garlic cloves, a handful of fresh mint, salt and pepper.
Method
Wash the zucchini and slice them lengthways about half a centimetre thick. Brush them lightly with a little olive oil and grill on a hot barbecue or grill pan for two to three minutes on each side.
[In-text photo: zucchini slices on a grill pan]
For the marinade, mix the wine vinegar, the remaining olive oil, finely chopped garlic and torn mint, then season with salt and pepper. Layer the warm zucchini in a shallow dish, pouring marinade over each layer.
Tip
Leave the zucchini in the marinade for at least an hour before serving. They go perfectly with grilled meat, fish or as part of a cold starter.
