A simple, easy way to grill zucchini in the summer. Cook it whole, until it is tender all the way through, then slice, dress and serve. You get the wonderful smoky flavour of the grill without having to babysit your vegetables
cup fresh basil leaves, roughly torn
cup extra-virgin olive oil
tbsp white wine vinegar
cup minced fresh chives
Preheat an outdoor grill to medium heat.
Put the zucchini on the grill and cover. Cook, turning every 5 minutes, until slightly charred all over and tender when poked with the tip of a paring knife, 15 to 20 minutes. Remove to a cutting board and let cool slightly, about 5 minutes.
Meanwhile, combine the basil, oil, vinegar and 1 teaspoon salt in a small bowl and whisk until combined. Slice the zucchini into 1/4-inch slices, arrange on a plate, drizzle with the vinaigrette and sprinkle with the chives.