Grilled and Marinated Zucchini

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So simple but so good & keeps for a few days in the fridge.  Fabulous as part of a antipasti platter or as an accompaniment to barbecued chicken or pork.

4 medium sized zucchini (the Italian striped variety are excellent & they have little ridges that look so nice when sliced)
Balsamic vinegar
2-3 Tbsp. chopped fresh herbs (flat-leaf parsley, basil, oregano, marjoram)
1 Tbsp. capers (I really prefer the salted ones but you can use the brined ones. Both need to be thoroughly rinsed).
Salt & freshly ground black pepper

Cut the zucchini lengthwise into ¼ to 1/3 ”  thick slices. Brush with EVO and grill on the barbecue or in a ridged stove top grill pan. Remove to a plate. In a serving dish, layer the zucchini,  sprinkling with balsamic vinegar, EVO, herbs, a few capers, salt & pepper. Continue layering; finishing off with a liberal amount of EVO & splashes of balsamic vinegar, herbs, capers, salt & pepper. Can be kept in the fridge for a few hours but bring to room temperature before serving.


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