Drop grilled zucchini straight from the barbie into a vinaigrette and it will absorb lots of delicious flavours.
4 medium green zucchini
4 medium yellow zucchini
½ cup olive oil
1 clove garlic, crushed
¼ cup white wine vinegar
½ tsp flake salt
freshly ground black pepper
2 tbsp finely shredded basil
2 tbsp finely shredded mint
whole mint and basil leaves, to serve
Slice the zucchini into 1cm rounds and toss in about a third of the olive oil. Mix remaining olive oil with garlic, vinegar, salt, pepper and herbs in a large heatproof bowl.
Cook the zucchini on a hot barbecue for about 3 minutes on each side, then transfer to the vinaigrette mixture. Toss well, allow to stand for at least 5 minutes, scatter over whole mint and basil leaves, then serve.
Photography by William Meppem. Food preparation by Maxwell Adey. Styling by Hannah Meppem