Grilled Zucchini With Rosemary Extra Virgin Olive Oil
We have all had too many zucchinis sitting on our kitchen counters at some point or another. This recipe that is both delicious and simple.
- 2 medium zucchini, sliced 1/4" thick
- 1 Tbsp. Rosemary EVOO
- 1 Tbsp. Meyer Lemon Balsamic Vinegar
- Lemon Rosemary Garlic Salt
Preheat grill on medium-high. In a large bowl, toss zucchini with oil and vinegar. Season with rosemary lemon salt, to taste.
Once grill is hot, carefully use tongs to rub an oiled paper towel over grates to clean.
Using tongs, place zucchini on grill. Cover and cook, 2 to 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more
- When zucchini is tender, remove from heat, taste for salt and adjust as needed and eat right away.
Recipe adapted from Skinnytaste