Grilled Zucchini with Mint and Red Chili
It’s best to let the flavor of the zucchini develop slowly on a not-too-hot grill, lending a wonderful, almost-fried flavor.
5 medium-size zucchini (each about ½ pound)
½ cup olive oil, divided in half
1½ tablespoons red wine vinegar
12 large mint leaves, finely sliced
as much very thinly sliced red chili as you can handle
1. Preheat your grill to medium.
2. Cut each zucchini in half crosswise, then cut each half into ⅛-inch planks.
3. In a very large bowl, toss the zucchini with ¼ cup of the olive oil.
4. Lay the zucchini on the grill and cook for about 4 minutes per side, keeping the heat moderate so that you’re sweating them and not really giving them a ton of color.
5. Turn the heat up to high and grill for about a minute more on each side to mark them. Depending on the size of your grill, this may need to be done in batches.
6. Remove the zucchini to a large platter.
7. Whisk together the remaining ¼ cup olive oil with the vinegar, mint, and chili (I just use the bowl I originally tossed the zucchini in).
8. Drizzle this over the zucchini, being sure to evenly distribute the chili, then sprinkle with coarse salt and serve.
Originally featured in Antipasti