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Grilled Zucchini with Sherry Vinegar

Photography: Bryan Gardner


  • 3 zucchini
  • Extra-virgin olive oil
  • Coarse salt
  • 4 teaspoons sherry vinegar
  • Red-pepper flakes
  • 1/4 cup small mint leaves


  1. Preheat grill to medium-high. Slice zucchini lengthwise, about 1/4 inch thick. Brush with olive oil; season with salt. Grill, turning frequently, until softened and browned in spots, about 8 minutes. Toss with vinegar and a pinch of red-pepper flakes. Let cool to room temperature. Sprinkle with mint leaves.

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