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3 or 4 zucchini, 4 small or 3 medium (about 1 pound in all), ...
3 tablespoons olive oil, extra virgin
Salt and freshly ground black pepper, to taste
12 fresh mint leaves, slivered, or 1 teaspoon dried
2 tablespoons parsley, finely chopped fresh Italian (flat-leaf)
1 tablespoon lemon juice, fresh, or more to taste
1 clove garlic, minced
1/2 teaspoon paprika
1/4 teaspoon cumin, ground
1/4 teaspoon white peppers, freshly ground, or more to taste
1. Preheat the grill to high.
2. Cut the zucchini into 1/4-inch lengthwise slices. Brush each slice with oil (you’ll need about 1 tablespoon in all) and season with salt and pepper.
3. When ready to cook, arrange the zucchini slices on the hot grate and grill, turning with tongs, until tender and well browned, 10 minutes in all. Transfer to a cutting board to cool.
4. Cut each zucchini slice crosswise on the diagonal into 1/4-inch strips. Transfer the strips to a serving bowl and stir in the remaining 2 tablespoons oil, the mint, parsley, 1 tablespoon lemon juice, garlic, paprika, cumin, and 1/4 teaspoon white pepper. Taste for seasoning, adding salt, white pepper, or lemon juice as necessary; the salad should be highly seasoned. Serve at room temperature.
Serves 4
3 tablespoons olive oil, extra virgin
Salt and freshly ground black pepper, to taste
12 fresh mint leaves, slivered, or 1 teaspoon dried
2 tablespoons parsley, finely chopped fresh Italian (flat-leaf)
1 tablespoon lemon juice, fresh, or more to taste
1 clove garlic, minced
1/2 teaspoon paprika
1/4 teaspoon cumin, ground
1/4 teaspoon white peppers, freshly ground, or more to taste
1. Preheat the grill to high.
2. Cut the zucchini into 1/4-inch lengthwise slices. Brush each slice with oil (you’ll need about 1 tablespoon in all) and season with salt and pepper.
3. When ready to cook, arrange the zucchini slices on the hot grate and grill, turning with tongs, until tender and well browned, 10 minutes in all. Transfer to a cutting board to cool.
4. Cut each zucchini slice crosswise on the diagonal into 1/4-inch strips. Transfer the strips to a serving bowl and stir in the remaining 2 tablespoons oil, the mint, parsley, 1 tablespoon lemon juice, garlic, paprika, cumin, and 1/4 teaspoon white pepper. Taste for seasoning, adding salt, white pepper, or lemon juice as necessary; the salad should be highly seasoned. Serve at room temperature.
Serves 4
