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.
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