These zucchini slices are usually fried but they are just as good grilled. They can be prepared hours before serving, even a day ahead.

　　

Ingredients

serves 6

　　5 large zucchini (weighing about 2 pounds)

　　Extra virgin olive oil

　　Salt

　　2 tablespoons white wine vinegar

　　2 teaspoons dried, crushed mint

　　2 to 3 garlic cloves, crushed

　　

Step 1

Trim the ends of the zucchini and cut them lengthwise in slices about 1/3 inch thick. Arrange them side by side on a baking sheet lined with foil and brushed with oil. Brush the slices generously with olive oil and sprinkle lightly with salt.

　　

Step 2

Cook under a preheated broiler until lightly browned, then turn over and brush the other side with oil and return to the broiler until browned.

　　

Step 3

Mix the vinegar with the mint and garlic and brush a little onto each slice. Serve at room temperature.

　　

variations

Step 4

Instead of using raw garlic, heat it in 2 tablespoons oil in a small frying pan until the aroma rises, but do not let it color.

　　

Step 5

Serve the grilled slices topped with strained Greek-style yogurt.

　　Arabesque