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!
2 Medium zucchini (thinly sliced - ¼ 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)
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.
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.
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 ¼ teaspoon). Repeat the layers until all zucchini is used.
Cover and allow the flavors to "marry" for at least 45 minutes.
This dish is best served at room temperature, but is also delicious straight out of the fridge!