2 large zucchinis, sliced lengthways
1/2 cup fresh mint leaves, roughly chopped
3 cloves garlic, peeled and finely sliced
1/2 cup extra virgin olive oil
1/4 cup white vinegar
Salt & pepper to season
Wash and trim zucchini and slice lengthways. Use a vegetable mandolin to achieve the perfect thickness.
Heat a grill pan or BBQ (if using) to a high heat. Grill the zucchini in batches, cooking for 1-2 minutes on either side to achieve a beautiful charcoal grilled flavour. Repeat until all the zucchini has been grilled, place a large bowl and set aside to cool.
Once zucchini has cooled, season with olive oil, mint, vinegar, garlic, salt and pepper and give it a generous toss, making sure all of the zucchini is covered.
You can keep these in the fridge for a few days or serve immediately.