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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 lb zucchini, scrubbed and trimmed |
3 tablespoons extra-virgin olive oil |
salt & freshly ground black pepper |
12 large fresh mint leaves, slivered (or 1 tsp dried) |
2 tablespoons fresh italian parsley, finely chopped |
1 tablespoon fresh lemon juice (to taste) |
1 garlic clove, minced |
1/2 teaspoon paprika |
1/4 teaspoon ground cumin |
1/4 teaspoon white pepper |
Directions:
1. Preheat the grill to high.
2. Cut the zucchini into 1/4 inch length-wise slices. Brush each with olive oil (you'll need about 1 tablespoons in all) and season with salt and pepper.
3. When ready to cook, arrange the zucchini slices on the hot grill, turning with tongs, until tender and well browned, 10 minutes in all. Transfer to cutting board to cool.
4. Cut each zucchini slice crosswise on the diagonal into 1/4 inch strips. Transfer strips to a serving bowl and stir in the remaining 2 tablespoons oil, the mint, parsley, 1 tablespoons lemon juice, garlic, paprika, cumin and 1/4 teaspoons white pepper. Taste for seasoning, adding salt, white pepper, or lemon juice as necessary; the salad should be highly seasoned. Serve at room temperature.
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