Grilled zucchini slices

I love nifty gadgets and I've had this wavy knife sitting in my kitchen drawer for sometime now. Never used it all this while and the other day when I was searching for something else, this little tool caught my eye. As if on cue, I remembered a zucchini I had bought a couple of days ago now chilling in the fridge so I decided to make the two meet.
The wavy knife

Slicing the zucchini was so easy-the knife was sharp. Now what to do with a pile of zucchini slices?
A quick browse through Google showed umpteen recipes for  grilled zucchini. Some were downright easy so I decided that would be my route. Into a glass bowl went three cloves of minced garlic, some olive oil, salt, pepper, a bit of sugar, lime juice, some thyme and a splash of balsamic vinegar. The sliced vegetables got a good rub, the wavy cuts trapping bits of garlic and thyme leaves. And then it went back into the fridge for a short stint. Because of the salt, the zucchini released quite a bit of water. Remember to drain it before grilling.
At dinner time, I heated my grill pan. When it was nice and hot, the zucchini slices were placed on it. Amazing aromas filled the kitchen, then a quick turn to cook the other side.
Absolutely yummy!
Here's the recipe:

Grilled Zucchini   
1 big zucchini
3 cloves garlic, minced
A pinch of sugar
Freshly ground pepper
1/4 teaspoon salt
1 teaspoon lime juice
1/2 teaspoon dried thyme
3 tbsp olive oil
1 teaspoon balsamic vinegar

Method
Slice zucchini into 1 cm thickness.
In a glass bowl, add all the remaining ingredients.
Mix well and toss the zucchini slices through.
Cover and refrigerate for about 4-6 hours.
Heat a ridged grill pan till it is really hot.
Place zucchini slices on the grill.
Press down slightly so that grill marks can char the flesh, then turn over and repeat on the other side.
Serve hot.

Grilled zucchini slices


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