|Prep time||15 minutes|
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 - 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)
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 1/4 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!|