ZUCCHINI WITH VINEGAR, MINT AND GARLIC
These zucchini slices are usually fried but they are just as good grilled. They can be prepared hours before serving, even a day ahead.
Yield serves 6
Number Of Ingredients 6
Steps:
- Trim the ends of the zucchini and cut them lengthwise in slices about 1/3 inch thick. Arrange them side by side on a baking sheet lined with foil and brushed with oil. Brush the slices generously with olive oil and sprinkle lightly with salt.
- Cook under a preheated broiler until lightly browned, then turn over and brush the other side with oil and return to the broiler until browned.
- Mix the vinegar with the mint and garlic and brush a little onto each slice. Serve at room temperature.
- Instead of using raw garlic, heat it in 2 tablespoons oil in a small frying pan until the aroma rises, but do not let it color.
- Serve the grilled slices topped with strained Greek-style yogurt.
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