- 1 large garlic clove, mashed to a paste
- 1/2 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 teaspoon white-wine vinegar
- 1/4 cup vegetable oil
- 2 zucchini (each about 1 1/2 inches in diameter), scrubbed
- Mix garlic, salt, lemon juice, vinegar, add pepper to taste and whisk in the oil.
- Starting from 1 inch below the top of the squash, make three lengthwise slices in zuccini
so as to make a fan. Marinade at least 2 hours (up to overnight, the longer the better) in a ziplock bag at room temperature.
- Grill zucchini directly over coals 6-8 minutes per side, mopping often with marinade.
*Note: Serves 4
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*Note:
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