|Image Source: Taste.com.au|
3 1/2 tablespoon extra virgin olive oil, divided
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 garlic cloves, thinly sliced
3 zucchini (600g total), cut diagonally into 1.5cm-thick slices
1 punnet Perino grape tomatoes (200g)
1/4 cup fresh basil leaves, torn
1/4 cup fresh mint leaves, torn
- Prepare a barbecue for medium-high heat. In a small bowl, whisk 2 tablespoons of the oil with vinegar, lemon juice and garlic. Season with sea salt flakes and freshly ground black pepper. Set aside.
- In a large bowl, toss the zucchini with 1 tablespoon of the oil and sprinkle with salt. Barbecue, turning once, for 3 mins each side or until the zucchini is charred and tender. Transfer to a platter and spoon over the dressing. Set aside to marinate at room temperature for 30 mins.
- Reheat the barbecue. In a small bowl, toss the tomatoes with the remaining 1/2 tablespoon of oil and sprinkle with salt. Lightly brush a barbecue tray or metal wire rack with oil and place on the barbecue grates. Place tomatoes on the wire rack and barbecue for 2 mins or until the tomatoes soften and some begin to burst. Transfer the tomatoes to the platter with the zucchini. Scatter the basil and mint over and serve.