Marinated barbecued zucchini and tomatoes

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.

Recipe «Marinated barbecued zucchini and tomatoes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 3 1/2 tbsp extra virgin olive oil, divided, 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 2 garlic cloves, thinly sliced, 3 zucchini , cut diagonally into 1.5cm-thick slices , 1 punnet Perino grape tomatoes, 1/4 cup fresh basil leaves, torn, 1/4 cup fresh mint leaves, torn .

Ingredients:

• 3 1/2 tbsp extra virgin olive oil, divided 
• 2 tbsp red wine vinegar 
• 1 tbsp fresh lemon juice 
• 2 garlic cloves, thinly sliced 
• 3 zucchini , cut diagonally into 1.5cm-thick slices 
• 1 punnet Perino grape tomatoes 
• 1/4 cup fresh basil leaves, torn 
• 1/4 cup fresh mint leaves, torn 

Instructions

1. 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.
2. 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.
3. 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.