Grilled Zucchini With Mint And Red Chili

Grilled Zucchini With Mint And Red Chili -phase 1-4, serves 8

as adapted from goop

5 medium-sized zucchini (each about 1/2 pound)
4 tbsp olive oil, divided
1 1/2 tablespoons vinegar
a dozen large mint leaves, finely sliced
as much very thinly sliced red chili as you can handle
coarse sea salt

Preheat your grill to medium.
Cut each zucchini in half crosswise and then cut each half into 1/8″ planks. In a very large bowl, toss the zucchini with 2 tbsp of the olive oil. Lay the zucchini on the grill and cook for about four minutes per side, keeping the heat moderate so you’re sweating them and not really giving them a ton of color. 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.

Remove the zucchini to a large platter. Whisk together the remaining  olive oil with the vinegar, mint and chili (I just use the bowl I originally tossed the zucchini in). Drizzle this over the zucchini, being sure to evenly distribute the chili, sprinkle with coarse salt and serve.

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