Grilled Zucchini with Mint

This is a wonderful summer side to accompany grilled meats.

Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 6


  • 1⁄4 cup extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 4 medium zucchini, scrubbed and cut in half lengthwise
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. freshly ground black pepper
  • 2 Tbsp. white wine vinegar
  • 1⁄4 cup coarsely chopped mint


  • Heat the oil in a small saucepan over low heat. Add the garlic and cook until just fragrant. Remove from the heat.
  • Prepare a charcoal grill or preheat a gas grill to high. Make sure the grill grate is clean and lightly oiled to prevent sticking.
  • Brush the zucchini with the garlic oil and season with salt and pepper. Grill the zucchini, skin side down, until it begins to soften, about 3 minutes. Turn, and cook the other side until tender; set aside.
  • Cut each piece of zucchini in half at an angle into 2 or 3 pieces and place in a bowl. Drizzle the vinegar over the zucchini and add the chopped mint and the remaining garlic oil. Toss well and season with salt and pepper. Serve warm or at room temperature.