2 medium zucchini, each about 8 oz and sliced 1/4 inch thick.
1 tablespoon olive oil, extra virgin
1 tablespoon red wine vinegar
1 tablespoon of dried parsley
1 tablespoon of dried basil.
1/2 tablespoon garlic powder
Freshly ground black pepper
Preheat the grill to medium-high. In a large mixing bowl, combine the zucchini, oil, red wine vinegar, parsley, basil, and garlic powder. Season with 1/4 teaspoon salt and black pepper before serving.
After the grill is hot, use tongs to rub an oiled paper towel over the grates to clean them carefully.
Zucchini should be grilled with tongs. Using the grill, cook the zucchini. Cover and cook for 2 to 3 minutes, or until crisp-tender. Flip and continue to cook on high, covered, for 2 to 3 minutes more.
Remove from heat, check for salt and add if necessary, then serve. Serve immediately.