Grilled Zucchini Salad

Hey, Whiskers!
Long time no show, again. Anyhow, I am always on the lookout for new zucchini recipes as we always have a bunch at home. I love using our grill pan, as it brings in summer and some char even in the winter months. This recipe inspired by Giada De Laurentiis's recipe changes up the herbs a bit, for my family's taste. This simple one bowl and delicious recipe left no leftovers with the fresh summer flavors it brought to our table. Enjoy, and keep whisking up love and happiness to those around you,
Till next time,
Sam




Ingredients

• 1 tablespoon white wine vinegar

• 1 tablespoon fresh lemon juice

• 1 tablespoon minced garlic

• 1 teaspoon dried thyme, oregano, and rosemary

• Salt and freshly ground black pepper

• 2 tablespoons extra-virgin olive oil

• 1 pound zucchini (about 3 large),

How To:

1.  Mix all the ingredients except the zucchini together in a medium bowl.
2.  Peel the zucchini in stripes, or completely depending on your preference then slice into 1/4 inch slices.
3.  Toss the zucchini in the marinade and let sit up to two hours.
4.  Heat up a grill pan and sear the zucchini on both sides, cook until desired texture. I want the zucchini to retain the crunch so I just seared it for 30 seconds on each side. 
5.  Serve. It can be served warm, room temperature and cold.