June 2, 2011 by Johanna Burani
Nothing beats early homegrown summer squash fresh grown. Zucchine are tender and lusciously filled with the flavors of the fertile earth they grow out of. This is an old traditional Sicilian recipe whose sweet and sour (agrodolce) flavors “ripen” a few days after it is made.
- 2 small cloves garlic, minced
- 3 tablespoons olive oil, divided
- 2 lbs. zucchini (about 6 large)
- 1 teaspoon sugar
- ½ cup red wine vinegar
- 6 leaves fresh mint
- Heat grill (indoor or outdoor).
- Combine the garlic and 2 tablespoons of olive oil in a large mixing bowl. Set aside.
- Wash and pat dry the zucchini. Cut off the ends. Cut the zucchini lengthwise into ¼-inch diagonal slices. Add slices to the mixing bowl and, with your hands, toss to coat them with the oil-garlic mixture.
- Place the slices on the grill for 6-10 minutes, turning once. Do not overcook. The grilling time will depend on the heat of the grill. An indoor grill takes about 10 minutes.
- When done place the zucchini in a mixing bowl. Sprinkle the sugar, pour the vinegar and the remaining olive oil over the slices. Gently toss.
- Place the entire mixture in a shallow serving dish and sprinkle with small, hand-ripped pieces of mint. Serve cold or at room temperature. Best if served after 1-2 days in the fridge.