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Archive for April 9th, 2013

Ingredients:
4 Medium ZucchiniGRilled Z
1/3 Cup Cayenne Chili Olive Oil
1/2 Teaspoon Dried Oregano
1 Large Garlic Clove, Peeled & Minced
Pinch of Chili Flakes
Salt and Pepper to taste
3 Tablespoons Coarsely Chopped Fresh Mint

(If your feeling adventurous try adding 2 Tablespoons of
balsamic vinegar with the olive oil. Tangerine, Mango or
Traditional 18 year would be great!)

Directions:
1. Cut the zucchini lengthwise into four wedges.
Mix the olive oil, salt, pepper, oregano, garlic, and chili flakes in a bowl than add the zucchini wedges and toss to coat.

2. Heat up the grill and once hot cook the zucchini turning every so often until fork tender. Arrange the zucchini in a platter and scatter the fresh mint on top. Serve warm or at room temperature.

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