Marinated Grilled Zucchini With Oregano & Dried-Tomato Vinaigrette

By shauna

Ingredients

• 3 Med Zucchini
• Coarse Salt
• 1 Tbsp. Fresh Oregano, minced
• 2 Tbsp. Olive-Oil Packed Sundried Tomatoes, finely slivered, drained & patted dry for garnish
• 6 Tbsp. Extra-Virgin Olive Oil
• 1/4 C. Red Wine Vinegar
• 1 Clove Garlic, minced
• 1/2 tsp. Coarse Salt
• Freshly Ground Black Pepper

Preparation

Step 1

In a sm bowl, combine the olive oil, vinegar, garlic, salt & freshly ground black pepper; whisk till blended. Trim the stem & blossom ends from the zucchini. Cut each zucchini lengthwise into 5 slices each about 1/4" thick & then spread the slices in a single layer on a platter. Heat the grill pan over med heat till hot enough for a drop of water to sizzle on contact. While the pan is heating, brush the zucchini slices on both sides with a film of the vinaigrette. Working in batches, place the zucchini on the pan & grill for 4 min, or till grill marks appear. Turn with tongs & grill the other side for 4 min, or till tender. As each batch is cooked, return the slices to the platter. Sprinkle the slices lightly with salt. Whisk the oregano into the remaining vinaigrette & drizzle on top of the zucchini. Sprinkle with the tomato slivers. Serve warm or at room temp.