So simple – the way summer eating ought to be. The subtle charred zucchini is complemented by the sweet grape tomatoes, tangy marinade and fragrant herbs.
- Prepare a barbecue for medium-high heat. In a small bowl, whisk 2 tablespoons of the oil with vinegar, lemon juice and garlic. Season with sea salt flakes and freshly ground black pepper. Set aside.
- In a large bowl, toss the zucchini with 1 tablespoon of the oil and sprinkle with salt. Barbecue, turning once, for 3 mins each side or until the zucchini is charred and tender. Transfer to a platter and spoon over the dressing. Set aside to marinate at room temperature for 30 mins.
- Reheat the barbecue. In a small bowl, toss the tomatoes with the remaining 1/2 tablespoon of oil and sprinkle with salt. Lightly brush a barbecue tray or metal wire rack with oil and place on the barbecue grates. Place tomatoes on the wire rack and barbecue for 2 mins or until the tomatoes soften and some begin to burst. Transfer the tomatoes to the platter with the zucchini. Scatter the basil and mint over and serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set