by What a Dish!
balsamic vinegar (I've used both thin regular and thicker aged)
freshly ground pepper
1. Rinse zucchini and trim off ends. Slice lengthwise, not too thick and not too thin. Lay on a platter and drizzle with oil and vinegar. Then sprinkle with salt and pepper. Grill on a hot grill, turning once, until they get dark and a little crispy on the edges.
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