Grilled Zucchini with Gran Riserva Balsamico Vinegar and Mint

At Lucini Italia, we proudly craft the most authentic, fresh foods using gourmet Italian ingredients like high-quality olive oil, handcrafted sauces, artisan vinaigrettes and more. Our love for fresh, artisan ingredients runs deep and we delight in sharing our passion with you. Lucini Italia’s premium extra virgin olive oil, combined with key ingredients like our Italian balsamic vinegar and mint, take this recipe for Grilled Zucchini to the next level.

A Side Dish Bursting With Fresh Flavor!

Chef Art Smith, the personal chef of Oprah Winfrey, shares this exquisite recipe full of flavor in every bite. The unmistakable freshness of mint truly shines in this healthy veggie side dish, while Gran Riserva Italian balsamic vinegar takes things up a notch with a kick of zest. Whether you’re looking to impress guests for a dinner party, or simply want to enjoy a fine meal at home, you can’t go wrong with this dish. The fresh mint and zing of vinegar perfectly complement the zucchini without overpowering its mild taste. This recipe is sure to please every palate!

Recipe Summary

Recipe Servings: 6 portions

Recipe Preparation Time: 10 minutes
Recipe Cook Time: 9 minutes

Ingredients

1/4 cup Lucini® Premium Select Extra Virgin Olive Oil®
3 cloves garlic, finely chopped
4 medium zucchini, scrubbed and cut in half lengthwise
Salt and freshly ground pepper
2 tablespoons Lucini® 10 Year Gran Riserva Balsamico
1/3 cup coarsely chopped mint

Instructions

Heat the oil and garlic in a small saucepan over low heat, just until the garlic is very aromatic, about 2 minutes. Remove from the heat.

Build a charcoal fire in an outdoor grill and let it burn until the coals are covered with white ashes. In a gas grill, preheat on high.

Brush the zucchini with some of the garlic oil and season to taste with salt and pepper. Grill the zucchini, skin side down, until it begins to soften, about 3 minutes. Turn and cook until tender, 3 to 6 minutes, depending on the size of the zucchini.

Cut each zucchini half at a sharp angle into 2 or 3 pieces and place in a bowl. Add the vinegar, mint, and the remaining garlic oil. Toss well.

Season with additional salt and pepper. Serve warm or cool to room temperature.

Recipe By: CHEF ART SMITH

Art Smith is the 2002 James Beard Award winner for his first cookbook, Back to the Table: The Reunion of Food and Family , Chef Art Smith is the personal chef of Ms. Oprah Winfrey and is also a contributing editor to O magazine.