Grilled Zucchini with Mint Oil

Page 116

| Course Type: Sides

(1 review)

Tags: summer zucchini challenge

Recipe Review

Grilled zucchini elevated!

Zucchini is cut into long strips, about 1/2 inch wide, and grilled. Before hitting the grill, they are salted, which draws out some of the water and made the final product a bit firmer. Grilled is our usual cooking mode for zucchini, and this trick alone was a nice one to learn.

The second way this is elevated is by using a special oil. Olive oil is heated, garlic and red pepper flakes added, and cooked. After this, chopped mint is thrown into the mix, and the oil is cooled. The zucchini are brushed with this oil both before cooking and after. A final touch is a bit of red wine vinegar, sprinkled on top.

The only reason I didn't give this five stars is that it seemed like too much oil. The mintiness of the oil was very mild, and if I repeat, I'll double the mint and use my muddler to more effectively extract its flavor.

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