Monday, June 18, 2012

Father's day: Recipe Grilled zucchini with fresh mint

Karine Bakhoum

  • 4 organic medium sized green zucchini, washed and cut both ends
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons Herbs de Provence
  • 1 small bunch fresh mint, washed and chopped or cut with scissors
  • Salt and pepper to taste
Turn on grill to medium-high heat so it is hot and ready for grilling. Slice the washed zucchini lengthwise to yield at least four thin slices from each (give or take). Place slices on an oval or rectangular platter and dress with extra virgin olive oil, salt, pepper and Herbes de Provence. Cut 3/4 of the mint, keeping remainder for garnish. Let zucchini sit and absorb the flavors while you prepare the chicken tenderloins (or protein of your choice). When chicken is marinating, place the zucchini slices on the grill and cook until nicely grilled on both sides. When cooked, arrange on original platter and garnish with remaining fresh mint.
Serving Size
Makes 4 servings


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