Ingredients
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1 lb zucchini, scrubbed and trimmed
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3 tablespoons extra-virgin olive oil
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salt & freshly ground black pepper
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12 large fresh mint leaves, slivered (or 1 tsp dried)
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2 tablespoons fresh Italian parsley, finely chopped
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1 tablespoon fresh lemon juice (to taste)
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1/2 teaspoon paprika
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1/4 teaspoon ground cumin
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1/4 teaspoon white pepper
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1 garlic clove, minced
Instructions
- Preheat the grill to high.
- 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.
- 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.
- 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.