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Grilled Zucchini Spears with Mint

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    Mint brightens up this ubiquitous summer vegetable and lends an extra touch of garden-fresh flavor.
    Martha Stewart Living, July 2010
    • Yield Serves 4
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    Ingredients

    • 2 large zucchini, halved and cut into spears
    • Extra-virgin olive oil, for drizzling
    • Coarse salt and freshly ground pepper
    • 1 to 2 tablespoons small mint leaves
    • Garnish: mint sprigs

    Directions

    1. Heat grill to high. Drizzle zucchini with oil, and season with salt and pepper. Grill zucchini, turning often, until cooked through, 4 to 6 minutes. Transfer to a platter. Drizzle with oil, and sprinkle with mint leaves. Garnish with mint sprigs.

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