It's a wonderful way to enjoy the late summer harvest!
Grilled Zucchini Salsa
2 garlic cloves, minced
1 Tbsp olive oil
generous sprinkle of pepper
3 medium zucchinis, halved lengthwise with peel
1/2 cup diced tomato, seeds removed
2 Tbsp onion, finely chopped
2 Tbsp fresh chives or green onion
1 Tbsp fresh parsley, finely chopped
1/4 cup balsamic vinegar or red wine vinegar
2 Tbsp olive oil
1/2 tsp salt
Combine garlic, first amount of olive oil and pepper in a small bowl. Brush liberally on cut sides of zucchini. Preheat gas BBQ to medium. Cook zucchini, cut side down, on greased grill for about 3 minutes, dabbing remaining olive oil mixture over outside of zucchini, until dark grill marks appear but zucchini is still firm. Turn. Cook for 2 to 3 minutes until zucchini is tender-crisp. Dice into 1/4 inch pieces. Transfer to medium bowl.
Add next 4 ingredients. Toss.
Combine vinegar, second amount of olive oil and salt in a separate small bowl. Add to vegetable mixture. Toss until coated. Cover. Let stand at room temperature for at least 1 hour, stirring several times to blend flavours. Makes 2 1/2 cups.
Serve with toast rounds, tortilla chips, or even by itself as a salad.