Summary

Ingredients

• 2 small zucchini
• 5 half tomatoes, dried
• 1 clove garlic
• salt
• Pepper from the grinder
• Vinegar, (white wine vinegar)
• olive oil

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Instructions

1. Wash the zucchini, cut off the stem and flower base. Halve the zucchini, then slice the four zucchini pieces into approx. 2 cm thick slices. Mix salt, pepper, white wine vinegar and olive oil to a creamy vinaigrette. Grill the zucchini slices on a panini grill until they are soft and have an attractive grill pattern. As soon as they are ready, place in a bowl and mix with the vinaigrette while it is still hot. Cover the bowl and let the zucchini steep. In the meantime, cut the sun-dried tomatoes into fine strips and finely chop the garlic clove. Mix both with the zucchini. The salad can be eaten alone as a starter or as a side dish to steaks. It tastes lukewarm and cold.