Grilled Zucchini and Onions

The zucchini plants we grew from seed have started producing, which is exciting. Expect many zucchini recipes to be showing up this summer, because zucchini tends to be prolific. Fortunately there are many ways to enjoy them.

The other day I barbecued chunks of zucchini and slices of red onion. Tossed with fresh mint and thyme from the garden, they made a great dinner alongside corn on the cob, potato salad and homegrown cherry tomatoes. Larry grilled some shisito peppers for us to munch on while the main courses were cooking.

Fresh vegetables eaten in the fresh air — summer is great.

Grilled Zucchini and Red Onions

1 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp chopped mint
1 tsp finely chopped thyme

1 small clove garlic, finely chopped

salt

3/4 lb zucchini, sliced in 1 inch rounds

1 large red onion, sliced in 1/2 inch rings

In a small bowl, whisk together the olive oil, balsamic vinegar, mint, thyme, garlic and a little salt. Set aside.

Barbecue the zucchini and onion until they're starting to brown. Turn them over and cook another few minutes. Put them in a large bowl.

Pour the dressing over the hot vegetables and toss to coat.

Cover the bowl and let the vegetables marinate in the dressing for about 10 minutes — this really increases the flavor. Toss the vegetables again and serve.

Serves 2-3