I love all of these ingredients but I was not sure how I would feel about them combined. Once I took a bite though it instantly became one of my favorite ways to have zucchini. I guess I should have known better the Lebanese always know what to do with vegetables (and every other food pretty much). The original recipe says that you can leave the garlic raw but I prefer it lightly cooked in olive oil.
5 large zucchini (2 pounds), sliced 1/3 thick
Extra virgin olive oil
2 tablespoons white vinegar
2 teaspoons dried, crushed mint
2 garlic cloves, diced and cooked
1. On a baking sheet lined with foil add zucchini and brush with olive oil then lightly salt.
2. Cook under a preheated broiler until lightly browned then flip, brush with oil and return to broiler to brown other side.
3. Mix vinegar, mint and garlic in a small bowl and mix with cooked zucchini slices.
Yields: 6 servings
Adapted from Arabesque