- 2 large zucchini
- 60 ml extra virgin olive oil (about 3 tablespoons)
- About half a cup of chopped green soft herbs (eg chives, basil, oregano).
- A pinch of flaked chilli (optional)
- Half a teaspoon of sumac (optional), or a teaspoon of grated orange or lime rind
- 20ml red wine vinegar or sherry vinegar (about 1 tablespoon)
- Salt and pepper
Slice the zucchini diagonally into about 5mm strips. Brush with oil and sprinkle with salt and pepper. Grill in a frying pan, on the bbq or on a griddle plate until brown and a bit soft (but not falling apart).
While grilling, put all other ingredients in a bowl. When zucchini is cooked, add to bowl and toss while hot. Add salt and pepper to taste. Drain most of the liquid when serving.
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