Grilled zucchini with basil and mint
Drop grilled zucchini straight from the barbie into a vinaigrette and it will absorb lots of delicious flavours.
Ingredients
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
Method
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
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Zucchini
- Side dish
- Entree
- Summer barbecue
- Birthday
- Dinner party
- Family meals
- Midweek dinner
- Vegetarian
- Contemporary
- Entertaining
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
Similar Recipes
Pepper pork cutlets with pickled zucchini salad and crispy falafel
- < 30 mins
- Jessica Brook
RecipeTin Eats’ Italian marinated chicken is a speedy summer delight
- < 30 mins
- Nagi Maehashi
