Simple and easy, this side dish is perfect with any entrée and for any vegetarian meal.
For a tasty lunch, make a Panini with a little olive oil on the bread, fresh goat cheese and grilled zucchini.
Ingredients:
(Serves 4) Sp Sr V B Gf
4 medium zucchini
3 Tbsp. Evoo
2 Tsp. balsamic vinegar
1 pinch of salt
1 pinch of oregano
Pre-heat your barbecue to medium. If you don’t have a berbecue, use a grill pan or a cast iron skillet. It will take longer because you can cook only a few slices at a time, but the result is equally good.
Wash the zucchini and slice them lengthwise, about ¼ inch thick.
Grill them on both sides until they start looking translucent, about 4 minutes on one side and 2 minutes on the other.
Arrange on a serving plate; mix the Evoo, balsamic vinegar, salt and oregano, and pour on the grilled zucchini.