Active Time
30 Mins
Total (Grill Pan) Time
45 Mins
Total (Outdoor Grill) Time
1 Hour 15 Mins
Serves 8
Photo: Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

How to Make It

Step 1

Prepare a charcoal fire using about 6 pounds of charcoal briquettes; let burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom; place grate on grill, and heat until hot. (It is hot when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds.) Or, preheat a gas grill to high (450°F to 550°F). Or, lightly grease a grill pan, and place over medium-high until hot, about 2 minutes.

Step 2

Meanwhile, combine tomatoes; sherry vinegar; garlic; 4 tablespoons of the oil; and, if desired, sherry in a medium bowl. Let stand 15 minutes.

Step 3

Brush both sides of zucchini slices with remaining 1 tablespoon oil; sprinkle evenly with salt and pepper. Arrange zucchini slices on grill grate or in grill pan, and grill, uncovered, until charred and just tender, 3 to 5 minutes per side. Remove grilled zucchini to a platter, and cover with aluminum foil to keep warm. (The foil will also trap steam and result in delicious zucchini juices.)

Step 4

Just before serving, chop or tear mint leaves from sprigs, and add to tomato mixture. (If you chop mint too far ahead, it will turn black.) Stir to combine; add salt and pepper, if needed, and immediately pour tomato salad and juices over warm zucchini. Garnish, if desired, and serve immediately with crusty bread to sop up the juices.