1tablespoon(15grams)vinegarwhite wine vinegar or apple cider vinegar
2clovesgarlicthinly sliced
¼teaspoonsaltor more to taste
2tablespoonsmint leavesor basil or parsley, finely chopped
Make marinade
Add extravirginoliveoil, thinly sliced garlic, chopped mint (or another fresh herb), vinegar, and salt, to a bowl. Stir and set aside.
Grill zucchini
Preheat the grill or the grill pan to medium-high heat. The temperature should be around 430F or 220C. Make sure the grill and the pan are clean.
Wash the zucchini, remove the ends, and cut it into slices that are ⅓ to ¼ of an inch thick (that's about 7mm). You can cut long slices or round slices. To cut, use a chef's knife or a mandoline slicer.
When the grill or grill pan is hot, turn the heat down a notch from medium-high to medium.Place the zucchini slices on the grill on a single layer; no need for oil. Grill for about 3 minutes on one side, then turn around with tongues and grill for another 3 minutes. Transfer onto a serving platter and keep grilling till you run out of zucchini. Do not overcook. Grilled zucchini should be juicy and tender-crisp.
Apply marinade
As you transfer the zucchini from the grill to the serving platter, drizzle with a generous amount of marinade while the zucchini is still smokey and hot.The warm zucchini will absorb the flavor of the garlic, herbs, and olive oil. The vinegar and salt will make the flavors pop. Optionally you can sprinkle extra fresh herbs on top and some freshly ground black pepper. Enjoy warm, at room temperature, or cold.