120gm yellow tomatoes
1 clove garlic
60ml extra-virgin-olive oil
455gm zucchini, cut into 5mm thick slices
freshly ground black pepper
2 tbsp red wine vinegar
2 tbsp Za'atar
7gm fresh mint leaves, cut into thin ribbons
Gjelina: cooking from Venice, California
Chronicle Books 2015
Heat 2 tablespoons olive oil in a pan over medium heat.
Add tomatoes and garlic, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and collapse, 10-12 minutes.
Remove pan from heat and set aside.
Prepare a hot fire in a charcoal grill (or preheat a gas grill to high).
Meanwhile, on a baking sheet, spread out the zucchini slices in a single layer and drizzle with olive oil, turning to coat both sides.
Season with salt and pepper and let stand at room temperature until the grill is ready.
Put the zucchini slices on the hottest part of the grill and cook until seared on the bottom, about 4 minutes.
Turn and cook until well seared on the other side, 2 to 3 minutes longer.
The squash should be cooked through, but not mushy.
In a large bowl, gently toss the grilled squash slices with the vinegar and tomatoes.
Season with salt and pepper.
Transfer to a serving platter and finish with za'atar and mint.