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Grilled zucchini with rosemary and balsamic vinegar

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Ingredients for 4 servings:

  • 80 ml olive oil
  • 1 tsp sea salt
  • 1 tbsp rosemary, chopped
  • pepper
  • 6 small zucchini, cut lengthwise into thin strips
  • 3 tbsp balsamic vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

In a bowl, combine the olive oil, salt, rosemary, and pepper and coat the zucchini strips evenly. Grill the zucchini on their sides on a preheated grill over medium heat for about 5-7 minutes, until browned. Drizzle with balsamic vinegar and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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