Grilled Zucchini with Mint Oil

This is a perfect side to grilled meats or fish. A great utilization of fresh zucchini. It is super easy and a big pop of flavor from the mint.

Makes 4 servings:

5-6 medium zucchini (cut in spears lengthwise)

1/4- 1/2 cup olive oil

salt and pepper

1/2 bunch or 1 handful mint (roughly chopped) plus a few whole mint leaves for garnish.

Heat grill to medium-high. Lightly season zucchini spears with salt and pepper. Place on hot part of grill to get grill marks. Turn every 2 minutes until zucchini is done, about 6 minutes. Remove and set aside.

In small mortar and pestle, place the mint and just a pinch of salt. Use pestle to smash the mint leaves and salt until broken down and juices released. Add in a few drops of olive oil at a time an mix well. Slowly add olive oil a few tablespoons at a time until desired consistency and taste. If it is too strong in mint add a bit more olive oil. Drizzle over zucchini and sprinkle a few mint leaves over and serve right away. The mint will brown after a time since it has been bruised to get all the lovely flavor out. That is ok, I just serve it quick.