No votes yet
Active time
15 minutes
Total time
30 minutes
4–6 servings

¼ cup extra-virgin olive oil

3 cloves garlic, finely chopped

4 medium zucchini, cut in half lengthwise

Salt and freshly ground pepper

2 tablespoons balsamic vinegar

⅓ cup coarsely chopped fresh mint

  1. 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.
  2. Preheat a gas grill to high or let a charcoal fire burn down to white-hot. 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.
  3. 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 at room temperature.

Recipe courtesy of chef Art Smith.

Review this Recipe