Here’s another simple but delicious dish we enjoyed while we were on our COOKING ADVENTURE IN ABRUZZO.

It’s a very common dish in Italy — at least in the area where we live.  It’s served as an “antipasti” (starter) in restaurants, but Jeff and I could make a meal out of this grilled zucchini, some mozzarella di bufala, a hunk of fresh, chewy bread and a generous glass of red wine.

Bon appetit!

Grilled Zucchini

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Serves	4
Prep time	15 minutes
Dietary	Vegan, Vegetarian
Meal type	Appetizer

The combination of roasted zucchini and extra virgin olive oil is a definite palate pleaser! This is a fast and easy recipe to put together. The dish can be served room temperature or straight from the fridge. This is a great, healthy appetizer!

Ingredients

• 2 Medium zucchini (thinly sliced - 1/4 inch or thinner)
• 1 Clove garlic (thinly sliced)
• 1 Tablespoon fresh Italian parsley (minced)
• extra virgin olive oil
• Splash white wine vinegar
• 2 Teaspoons fresh oregano (chopped) (optional)

Note

Make sure to use Extra Virgin Olive Oil here.  The flavors of roasted zucchini together with a good-quality olive oil are pure heaven! This same recipe can be used with grilled eggplant and also thinly-sliced and grilled pumpkin.

Directions

Step 1

Grill both sides of zucchini slices until nicely marked. A nice, hot, cast iron grill pan on your stove top works really well for this, or you can fire up the grill.

Step 2

In shallow dish, place a layer of grilled zucchini. Top with a sprinkling of garlic and parsley and oregano (if desired). Drizzle a little olive oil, splash the teeniest amount of white wine vinegar (maybe 1/4 teaspoon). Repeat the layers until all zucchini is used.

Step 3

Cover and allow the flavors to "marry" for at least 45 minutes.

Step 4

This dish is best served at room temperature, but is also delicious straight out of the fridge!