Wednesday, August 3, 2011

Grilled Zucchini with Caper-Oregano Dressing

Olive Oil
Sea Salt
Black Pepper

Slice Zucchini in half, then cut each half into 1/4-inch-thick slabs; place in bowl.  Toss with Olive Oil and sprinkle with Sea Salt and Pepper.  Grill Zucchini slabs until cooked through to desired doneness, flipping once while cooking, about 10 minutes total.  Transfer back to prep bowl.  Using kitchen shears, roughly chop the Grilled Zucchini into bite-sized pieces.  Toss with Dressing.  Taste, adding more Sea Salt and Pepper as needed.

1  Tablespoon  Red Wine Vinegar
1  Tablespoon  Olive Oil
2  teaspoons  Capers, drained

1 1/2  teaspoons  Fresh Oregano, or dried Oregano to taste

Zucchini slabs before Grilling

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