- Zucchini sliced lengthways into thin strips
- Italian herbs to taste (go easy on these)
- Salt, freshly ground black pepper
- Olive oil
- Oil medium-hot barbecue plate and spread out zucchini slices evenly. Allow two-three minutes each side. Serve hot.
Recipes: Indian Summer
“I’ve kept everything that’s quintessential about this Pacific staple – but I’ve replaced the usually high sodium levels with a variety of sauces that keep the flavour up and the salt down. This one is great for a picnic; a cold dish on a hot day.” – Ganesh