Grilled zucchini

For grilling, it is better to choose young zucchini, since their flesh is the most tender and crunchy, and the skin has not yet had time to coarse. We wash the zucchini, dry it and cut off the tips. Cut vegetables diagonally into plates one to one and a half centimeters thick. To prepare the marinade, mix in a separate container cold-pressed olive oil, lemon juice, mustard, sugar, garlic, peeled and passed through a press, salt, black pepper. Beat by hand with a whisk until a homogeneous emulsion is obtained. We wash and dry the selected greens. For example, it can be basil and marjoram, or dill and parsley. Finely chop the greens with a knife. If dry herbs are used, it is better to grind them into powder with your fingers. Pour the prepared greens into the prepared emulsion and mix. Place the sliced ​​zucchini in a tight plastic bag of a suitable size and fill it with the resulting marinade. Gently shake the bag and place in the refrigerator. We give the zucchini to marinate for a couple of hours, periodically turning the bag over.

Preheat the grill until hot. Lightly shake the marinade off the marinade slices and place on a dry preheated grill. Cook the zucchini on medium-high temperature for four to five minutes on each side.

Place the finished zucchini on a serving plate and serve immediately while the vegetables are hot. Leftover zucchini marinade can be used as a salad dressing with fresh vegetables.