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How To Cook Grilled Zucchini With Oregano Vinaigrette

How To Cook Grilled Zucchini With Oregano Vinaigrette

A simple, easy grilled zucchini with a touch of red wine vinegar and spice.


20m  4 servings  214cals 

For Meatball:

3 medium zucchini 3 tbsp cut sun dried tomatoes 1 clove garlic, grated 1/5 cup red wine vinegar
6 tbsp olive oil salt TT pepper TT 1 tsp dried oregano



Make a vinaigrette in a small bowl, combine the olive oil, red wine vinegar, garlic, salt, and fresh black pepper, whisk until blended.   


Cut the zucchini with a mandolin or a chef knife. Cut length wise and then spread the slices in a single layer on a tray.

Heat the grill pan over medium. While the pan is heating brush the zucchini on both sides with a vinaigrette.  

Place the zucchini on the grill pan and grill until the grill marks appear. Sprinkle the zucchini slice lightly with salt and pepper. Whisk the oregano into the remaining vinaigrette, drizzle on top of the zucchini. Add cut dried tomato on top. 



Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

Proud mom, wife, and red seal chef with a passion! Member of WACS, CCFCC, and BC Chefs' Association.

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