Meatless Monday: Charred Zucchini With Lemon And Mint
Award-winning food writer and cookbook author Anna Thomas’s new collection of recipes is a celebration of vegan meals for hungry omnivores. These plant-based dishes were designed for mixed-group...
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Cooking tools:
- Grill
- Pepper mill
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Tongs
- Citrus press
- Spatula
- Spoon
- Kitchen towel
Ingredients
- 4 pounds small or medium zucchini
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 3-4 tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh mint leaves
- freshly ground black pepper
- Optional: 1/2 cup Greek-style yogurt
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