Zucchini with Vinegar, Mint and Garlic

1. 1

   Trim the ends of the zucchini and cut them lengthwise in slices about 1/3 inch thick.

2. 2

   Arrange them side by side on a baking sheet lined with foil and brushed with oil.

3. 3

   Brush the slices generously with olive oil and sprinkle lightly with salt.

4. 4

   Cook under a preheated broiler until lightly browned, then turn over and brush the other side with oil and return to the broiler until browned.

5. 5

   Mix the vinegar with the mint and garlic and brush a little onto each slice.

6. 6

   Serve at room temperature.

7. 7

   Instead of using raw garlic, heat it in 2 tablespoons oil in a small frying pan until the aroma rises, but do not let it color.

8. 8

   Serve the grilled slices topped with strained Greek-style yogurt.

* Per serving · 4 servings · Values may vary.