Grilled zucchini salad with ajvar dressing

Ingredients for 2 servings:

• 2 zucchinis
• 3 tbsp olive oil
• 1 tsp ajvar
• ½ onion(s)
• 1 bunch of Italian herbs
• 1 ½ tbsp balsamic vinegar, lighter
• 1 small garlic clove(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

Wash the zucchini and slice thinly (I use a cheese slicer; it works quite well). Grease a grill pan with oil and sear the zucchini on both sides. The grill marks should be strong so the grilled flavor comes through well in the salad. Let the grilled zucchini slices cool slightly. Meanwhile, mix a dressing from olive oil, balsamic vinegar, and chopped Italian herbs (you can also use frozen herbs). Press half a garlic clove into the marinade, add the ajvar, and season with salt and pepper. Mix well again. Finely dice half an onion and add it to the lukewarm zucchini. Fold the dressing into the zucchini slices—best while still lukewarm, then the dressing is better absorbed. Let it sit for at least an hour, but several hours are best. It goes well with roasted meat or on an antipasti board. Tip: You can vary the salad with feta, pine nuts or goat cheese.