These make a nice addition to a buffet table or appetizer spread. They are delicious and special!
1 Tbsp. balsamic vinegar
2 Tbsp. extra virgin olive oil
1 Tbsp. freshly squeezed lemon juice
Zest of 1 lemon
2 cloves garlic, minced
½ tsp sea salt
Pinch of red pepper flakes
½ tsp dried oregano
For the Zucchini:
-3 zucchini, medium to large size, trim ends, cut length-wise into four planks ofroughly equal thickness
-2 Tbsp. chopped fresh basil
Preheat the grill to medium-low heat ( MMM on a gas grill). Clean grates with a paper towel soaked in a small amount of grapeseed, canola or safflower oil. In a small bowl, combine the marinade ingredients. Brush both sides of the zucchini with the marinade. Reserve the remaining marinade.
Grill the zucchini on one side for 3-4 minutes, then turn and grill the other side for 3 minutes more.
Transfer to a clean platter and drizzle with the remainderof the marinade. Garnish with chopped basil and serve!
Can be served at room temperature. Use leftovers on your salad the next day.
Experience Life Magazine