Grilled Zucchini with Mint Salsa

Instructions

Make the grilled zucchini

In a large bowl, dissolve the salt in 1 quart of water. Add the zucchini to the brine. Weigh the zucchini down with a plate to keep them submerged.

Let sit at room temperature for at least 45 minutes or up to 1 hour. Transfer the zucchini to a paper towellined plate and pat dry. Discard the brine.

If cooking on a charcoal grill, open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts). When the top coals are partially covered with ash, pour them evenly over half of the grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.If cooking on a gas grill, turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. Leave all the burners on high.

Clean and oil the cooking grate. Place zucchini, cut side down, on the grill (directly over the coals if using charcoal) and cook until the zucchini are well charred on the bottom and the flesh just begins to soften, 3 to 4 minutes.

Flip the zucchini and continue to cook until the skin side is charred, and the zucchini is slightly soft at the edges but firm in the center, 2 to 3 minutes more. Transfer to a serving plate.

Make the mint salsa

In a small bowl, stir together the mint, parsley, oil, vinegar, capers, garlic, and pepper flakes. Season with salt to taste, and add more oil, if desired. Spoon the mint salsa over the zucchini and serve.

Sides