| Recipe: |
1/3 c. soy sauce
1 T. Worchestershire sauce
1.5 T. red wine vinegar
juice of 1 small lemon
3-4 cloves garlic, pressed or thoroughly smashed
2-3 T. olive oil
4-5 zucchini, sliced a little less than 1/4" thick the long way
Put all in a ziplock or small dish that fits zucchini fairly tightly, so they're at least half submerged (and you can flip them a couple of times so the other half is submerged).
Do that 30 minutes to a couple hours before grilling.
Grill them (get nice char marks).
Eat them.
[It's fine if they cool off... I like them a little better at room temperature.] |
