Grilled Zucchini With Chile Mint Vinaigrette Is the Perfect Addition to Any Meal


By Camille Styles
grilled zucchini recipe

This grilled zucchini recipe was part of our Tastemakers interview with Valerie RiceGet the other recipes and read the full story here

Says author and chef Valerie Rice:

This recipe is equally delicious with whatever squash you have on hand. I like planting a variety, my favorites being the grey zucchini and romanesco squash because they have an earthy flavor and creamier texture when cooked. Fresno peppers are easy to grow and more flavorful than jalapeños. They don’t need a lot of space to grow, just full sun and a terracotta pot and you’re in business.”

Grilled Zucchini recipe

Reprinted with permission from Lush Life: Food & Drinks from the Garden by Valerie Rice, Prospect Park Books 2021

Photo credit: Gemma and Andrew Ingalls

Grilled Zucchini with Chile Mint Vinaigrette

Serves 4-6 servings

This grilled zucchini is the perfect summer side. The vinaigrette is so easy to make and so delicious.

By Valerie Rice

5 minutes


7 minutes



  • ¼ cup extra-virgin olive oil, plus more for brushing

  • 1 fresno chile or ½ jalapeño, very thinly sliced

  • 1 small garlic clove, very thinly sliced

  • 1 tablespoon red wine vinegar

  • 1 tablespoon fresh lemon juice (from ½ lemon)

  • 1 tablespoon finely chopped fresh mint 

  • 1 teaspoon grated lemon peel (from 1 lemon)

  • ½ teaspoon Diamond Crystal kosher salt 

  • ¼ teaspoon freshly ground pepper

  • 4 zucchini or yellow squash

  • Flaky sea salt 

  • ½ cup cherry tomatoes, cut in half

  • Fresh mint leaves (garnish)


  1. Prepare barbecue grill (medium-high heat). Whisk together oil, onion, chile, garlic, red wine vinegar, lemon juice, mint, lemon peel, salt, and pepper in a small bowl. Set vinaigrette aside.
  2. Cut the zucchini lengthwise into ¼-inch-thick slices (keep some of the stem on so it looks pretty). Brush with oil and sprinkle with sea salt. Grill zucchini until lightly charred, turning occasionally, 5 to 7 minutes. Arrange zucchini on a platter; drizzle with half of the vinaigrette, adding more if desired. Sprinkle with tomatoes and mint leaves.

Comments (1)

  1. janet says:

    the directions mention onion but it’s not on the list of ingredients? was it a typo?

Leave a Reply

Your email address will not be published. Required fields are marked *