Michael's Grilled Zucchini

1. 1

   Slice zucchini lengthwise.

2. 2

   Sprinkle salt onto open halves.

3. 3

   Let zucchini sweat (about 30 minutes).

4. 4

   Drizzle vinaigrette over halves.

5. 5

   (We make our own.

6. 6

   1/3 balsamic vinegar to 2/3 olive oil).

7. 7

   Grill over hot coals until blackened and crisp, but still tender and juicy inside (about 15 minutes).

8. 8

   Serve with grilled polenta, fresh tomatoes, and a salad if serving vegetarian.

* Per serving · 4 servings · Values may vary.

No additional tips available.