Grilled Zucchini Ribbons with Fresh Mint and Pine Nuts

This a great dish to have in your repertoire. It’s simple to prepare, makes a statement, and can be served warm or chilled.

Vegetable oil, for the grates

3 medium zucchini

1/4 cup olive oil, divided

Kosher salt and freshly ground black pepper

1/4 teaspoon crushed red pepper flakes

1 clove garlic, minced

2 tablespoons freshly squeezed lemon juice

1 tablespoon red wine vinegar

2 tablespoons chopped fresh mint leaves

3 tablespoons toasted pine nuts

Shaved Parmesan (optional garnish)

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Trim the ends of the zucchini and thinly slice lengthwise. Arrange the slices on a baking sheet and drizzle with 2 tablespoons of the olive oil, turning the slices to coat both sides with the oil. Season with the salt, pepper, and red pepper flakes to taste.

Place the zucchini on the grill and cook, turning once, until just tender, 1 to 3 minutes per side. Do not overcook. Place the zucchini slices on a baking sheet, overlapping as little as possible, to cool slightly.

Place the cooled zucchini in a large bowl. Add the garlic, lemon juice, vinegar, remaining 2 tablespoons of olive oil, mint, and pine nuts. Gently toss to combine. Season with salt and pepper to taste. Garnish with shaved Parmesan if desired.

Serves 4.

Cooking Tip: Ideally the zucchini should be sliced about 1/4-inch thick. Use a mandolin or vegetable peeler to help you thinly slice the zucchini.

Variation: Serve this side on top of grilled bread for a delicious appetizer.