Torn Zucchini with Mint and Calabrian Chiles
A vibrant summer dish featuring charred zucchini tossed with pickled red onions, spicy Calabrian chiles, and fresh mint. The combination of grilled vegetables, tangy vinegar, and fresh herbs creates a perfect side dish or light meal.
Ingredients
- •1 whole small red onion
- •½ cup red wine vinegar
- •1 tablespoon sugar
- •1 to taste Kosher salt
- •¼ cup Calabrian chiles
- •4 whole large zucchini
- •7 tablespoons olive oil
- •½ cup mint
- •2 tablespoons mint
Cooking Instructions
- 1.
Prepare a grill for medium heat. Combine onion and vinegar in a large bowl and let sit 10 minutes. Mix in sugar and a generous pinch of salt, then add chiles; set chile mixture aside.
10 min
- 2.
Toss zucchini on a rimmed baking sheet with 3 Tbsp. oil; season with salt. Grill, turning halfway through, until steamy and tender within and charred all over, 12-16 minutes. Transfer back to baking sheet and let cool slightly.
16 min
- 3.
Tear zucchini into 1 1/2"-2" pieces and add to reserved chile mixture. Add remaining 1/4 cup oil and toss to coat; season with salt. Add mint and toss gently just to distribute. Let sit 5 minutes to allow flavors to come together.
5 min
- 4.
Transfer zucchini mixture to a platter with a slotted spoon; top with more mint.
2 min
