Chargrilled Zucchini Salad with Mint

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Chargrilled Zucchini Salad with Mint

 

 

1 kg (2 1/4 lb) young firm zucchini, sliced lengthways

8 teaspoons extra virgin olive oil

2 garlic cloves, peeled and finely sliced

1 cup roughly torn mint leaves

4 teaspoons white wine vinegar

 

 

1. Heat a large chargrill or frying pan on medium. Brush zucchini with

olive oil and cook in batches for 2 to 3 minutes each side, until

tender and golden. Arrange on a serving platter.

 

2. Add garlic to zucchini with mint. Drizzle with vinegar, season to

taste and toss lightly. Leave to marinate for at least 1 hour before

serving.

 

 

Serves 4.