So simple but so good! The zucchini will keep for a few days in the fridge. Fabulous as part of a antipasti platter or as an accompaniment to barbecued chicken or pork.
4 medium sized zucchini, the Italian striped variety known as Romanesco are excellent, they have little ridges that look so nice when sliced
EVO
Balsamic vinegar
2-3 Tbsp. chopped fresh herbs, flat-leaf parsley, basil, oregano, marjoram
1 Tbsp. capers, I really prefer the salted ones but you can use the brined ones. Both need to be thoroughly rinsed.
Salt & freshly ground black pepper
Cut the zucchini lengthwise into ¼ to 1/3 ” thick slices. Brush with EVO and grill on the barbecue or in a ridged stove top grill pan. Remove to a plate. In a serving dish, layer the zucchini, sprinkling with balsamic vinegar, EVO, herbs, a few capers, salt and pepper. Continue layering; finishing off with a liberal amount of EVO and splashes of balsamic vinegar, herbs, capers, salt and pepper. Can be kept in the fridge for a few hours but bring to room temperature before serving.
