- Preheat barbecue to medium. Season zucchini slices with pepper.
- Whisk oil with vinegar and salt in a medium bowl. Add zucchini slices and turn to coat.
- Oil grill, then barbecue zucchini, uncovered, until tender, 1 to 2 min per side. Return to bowl with vinaigrette. Stir in mint. Serve with Sticky honey-ginger chicken.
Protein 2 g
Carbohydrates 10 g
Fat 14 g
Fibre 3 g
Sodium 156 mg