• 4-6 medium zucchini
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh marjoram leaves, or 1 teaspoon dried

Prepare a hot fire. Slice zucchini crosswise on the diagonal into long slices about 1/2 inch thick. Toss with salt, pepper, and olive oil. Grill zucchini, turning once, until browned and tender, about 6-7 minutes. Return zucchini to bowl and let cool to room temperature. Gently toss with vinegar and season with more salt and pepper, if needed. Transfer to serving platter and sprinkle with chopped marjoram. Serve at room temperature.

Grilling -- Side Dishes -- Vegetable Dishes -- Vegetarian

 1. Any of several aromatic Eurasian or Mediterranean plants of the genus Origanum, especially O. majorana or O. vulgare, having small, purplish to white flowers and opposite leaves. Also called sweet marjoram, wild marjoram.
2. The leaves of any of these plants used as a seasoning.