Ingredients
3 zucchini
Extra-virgin olive oil
Coarse salt
4 teaspoons sherry vinegar
Pinch of red-pepper flakes
1/4 cup small fresh mint leaves
Preparation
Preheat grill to medium-high. Slice zucchini lengthwise, about 1/4 inch thick. Brush with oil; season with salt. Grill, turning frequently, until softened and browned in spots, about 8 minutes. Toss with vinegar and a pinch of red-pepper flakes. Let cool to room temperature. Sprinkle with mint.
