Grilled zucchini

It doesn't have to be just zucchini, you can do peppers, asparagus, squash and eggplant. It is simple and delicious and great for summer. 

Slice the zucchini lengthwise, about 1/4 inch thick and place in a gallon size ziplock bag. 

Drizzle in olive oil

Add salt and pepper

With a garlic press, add 2 cloves of garlic

Sprinkle in some herbs. I like italian seasoning, oregano, basil or herbes de provence. 

You could even add a little balsamic vinegar if you want. 

Now close up the bag and separate the slices, making sure the oil, herbs and garlic are evenly distributed. 

Place the slices on a hot grill. About 3-5 minutes on each side. You want to get those nice charred marks from the grill. If you over cook them, they start to get mushy.