1 small zucchini per serving
Vantera by Rinaldi extra virgin olive oil* to rub on squash
Sprinkling of Salish Alder Smoked sea salt* and freshly ground black pepper*
2 Tablespoons Gold Medal Giuseppe Giusti Balsamic vinegar*
½ garlic clove, minced
Pinch of oregano*
1. Slice squash lengthwise towards the stem but not all the way through it. Rub with infused oil and season with salt and pepper.
2. "Fan" out the squash and grill over a hot fire just long enough to mark the zucchini. Remove from heat, place in serving dish and sprinkle on marinade (Balsamic vinegar, garlic and oregano).
Presented by: Chef Joseph Lowery, Avanti Savoia
Air Date: August 20, 2013