It's too hot to cook inside these days (90F!), so we've been taking advantage of the grill while we can here in SF. We did grilled pizzas this weekend (coming to blog soon), vegan sausages a couple nights ago, and these yummy zucchs last night. Super simple.
2 organic zucchini
2 organic yellow squash
4 Tablespoons EVOO
Coarse salt and ground pepper
1 garlic clove, minced
1 Tablespoon white wine vinegar
2 Tablespoons fresh organic mint leaves, chopped
Toss zucchini with 1/2 the EVOO and season with coarse salt and ground pepper. Grill about 5 minutes on each side. Place on serving plate and sprinkle with minced garlic and drizzle with remaining oil and the vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). When ready to serve, sprinkle with the mint.