Grilled zucchini has a lovely smoky charred, meaty quality that's just delicious—and it's easy! Try this with any variety of summer squash, or even a mix. Grill up some extra to use in our Zucchini Salad with Lemon-Tahini Dressing.
Ingredients
- 1 pound zucchini
- 1/4 cup extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 clove garlic, grated
- sea salt and freshly ground black pepper, to taste
- flake sea salt (for garnish)
Instructions
- Halve zucchini lengthwise, if they're small (about 6 inches). For larger ones, simply cut into 6-inch spears.
- Combine oil and remaining ingredients, except flake sea salt, in a shallow dish. Add zucchini, tossing to coat. Let stand 10 minutes.
- Preheat grill.
- Remove zucchini from marinade, reserving marinade. Grill zucchini 10 minutes, or until tender, turning frequently. Transfer to a serving platter. Drizzle with any leftover marinade, and sprinkle with flake sea salt.
Want to learn how to master nourishing, easy weeknight meals (without spending hours in the kitchen)?Click here to register for my free training!
