Minted zucchini salad
Minted zucchini salad.Photo, Roberto Caruso.
, thinly sliced lengthwise
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.