Zucchini on the Grill

Wipe the zucchini and slice thinly along their length.

I like to make them no thicker than 1/8 inch (3mm).

Put them in a colander in the sink.

Grind over a little salt and leave for half an hour.

Prepare the grill.

Once they are covered with little beads of moistureas if they have broken out in a flop sweatpat them dry and put the slices on the grill.

Let them brown lightly in stripes on the underside, then turn them over and brown the other side.

Meanwhile, make the dressing.

Grate the zest from the lemon into a mixing bowl.

I do this finely and lightly, as any white pith will make the dressing bitter.

Add the lemon juice, then beat in the olive oil with a fork or small hand whisk.

Add a pinch of salt and black pepper.

Coarsely tear the basil leaves, depending on their sizeI like to leave small ones intact.

Lightly crush them in the hand to release the oils, then add them to the dressing.

As each slice of zucchini becomes ready, drop it into the dressing and mix gently so that the slices become completely soaked.

Set aside for ten minutes for the flavors to marry and the vegetables to soften slightly.