Chargrilled zucchini salad with mint

Recipe~Finder

Cooking time: More than 1 hour

Cuisine: Modern Australian

Healthy options: Diabetic; Egg free; Gluten free; Lactose free; Low carb; Low cholesterol; Low fat; Nut free; Vegan; Vegetarian; Healthy

Serves: 4

Type: Salad; Family

Tools

Kitchen friendly view

Photography: Brett Stevens

By Suzanne Gibbs and Adelaide Lucas

Ingredients

1kg young firm zucchini, sliced lengthways
2 tablespoons extra virgin olive oil
2 garlic cloves, peeled and finely sliced
1 cup roughly torn mint leaves
1 tablespoon white wine vinegar

Preparation method

Heat a large chargrill or frying pan on medium. Brush zucchini with olive oil and cook in batches for 2-3 minutes each side, until tender and golden. Arrange on a serving platter.

Add garlic to zucchini with mint. Drizzle with vinegar, season to taste and toss lightly. Leave to marinate for at least 1 hour before serving.

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