Serve this zesty topper with crackers, flat bread, or baguette slices.

Recipe by Heather Christo
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For vinaigrette, in small bowl whisk together mint, 2 Tbsp. of the oil, vinegar, chile, and garlic. Season with kosher salt.

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  • Brush zucchini slices with the remaining 1 Tbsp. oil and sprinkle lightly with kosher salt. Arrange zucchini on rack of covered grill directly over medium-low heat. (Use a grill pan, if desired.) Grill 1 to 2 minutes per side or until charred and softened. Spoon vinaigrette over zucchini. Serve on Anytime Socca, other flatbread, or toasted baguette slices.

*Chile tip:

Chile peppers contain oils that can irritate your skin and eyes. Wear rubber gloves when working with them.

Nutrition Facts

112 calories; 10 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 151 mg sodium. 297 mg potassium; 4 g carbohydrates; 1 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 465 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 30 mcg folate; 0 mcg vitamin b12; 29 mg calcium; 1 mg iron;

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