Grilled zucchini with basil and mint

Adam Liaw
Grilled zucchini with basil and mint.
Grilled zucchini with basil and mint. Photo: William Meppem

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