Ingredients

• 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)

Instructions

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.