Ingredients

Instructions

  1. Slice zucchini in half length wise and then cut into serving pieces of around 5cm (2 inches).
  2. Lightly sprinkle with dill, oregano and pepper, then drizzle olive oil over the top.
  3. BBQ on oiled hotplate over low-medium temperature for around 4 minutes skin down, 3 minutes face down and a final 3 minutes skin down.