This is a sneaky recipe shared over a few drinks with a bartender in Rome. I first fell in love with these when they were layered on top of a hot focaccia bread stuffed with burrata cheese. Dreamy I know! I still enjoy these on cheese but also on pastas, salads and with scrambled eggs too!
Ingredients
3 medium size zucchini
1/2 cup fresh mint
Extra virgin olive oil
White vinegar
Salt
Chilli flakes
Method
Slice the zucchini into slices about 5mm thick.
Grill the slices until just coloured on each side and place on a plate to slightly cool.
In a large jar add a good amount of olive oil, pinch of salt & chilli as well as some mint sliced.
Add a good few layers of the zucchini into the jar, adding more mint, salt and chilli every 5-6 layers.
Top up jar with oil and vinegar – 2 parts oil to 1 part vinegar.
Seal the jar tight and enjoy!
Chanel's Tapas Bar 