Ingredients
1/2 cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons dried rosemary, chopped
2 zucchini
Salt and freshly ground black pepper
Preparation
Combine balsamic vinegar, honey, mustard and rosemary. Trim zucchini and using a mandoline or knife, cut lengthwise into 1/4 inch slices. Place zucchini in storage bag along with marinade. Refrigerate for several hours. Remove zucchini from marinade and place on a hot grill. Grill until both sides of browned and zucchini is tender, basting with marinade. Remove from grill and sprinkle with salt and pepper. Serves 4.
