Total Time
12mins
Prep 2 mins
Cook 10 mins

Another quick and tasty way to do vegetables on the BBQ. No need to measure ingredients but don't go overboard on the herbs.

Directions

  1. Slice zucchini in half length wise and then cut into serving pieces of around 5cm (2 inches).
  2. Lightly sprinkle with dill, oregano and pepper, then drizzle olive oil over the top.
  3. BBQ on oiled hotplate over low-medium temperature for around 4 minutes skin down, 3 minutes face down and a final 3 minutes skin down.
Most Helpful

5 5

This was a HUGE hit with my DH and myself. I like the fact that the herbs can be tailored to suit individual tastes. These were so easy to make and a refreshing way to make something we love! Made for the October Aussie/NZ recipe swap.

5 5

Very nice zucchini! The flavor was very natural which I liked. I grilled them on medium on my neighbor's grill and it took almost 25 minutes for them to get done. I had small zucchini, so we used 2 - I cut them in half and then in half again making 8 nice sized chunks. I used fresh oregano and dried dill and doubled the amt asking for in the recipe (most of it fell off during grilling, but that's OK). I am going to use the leftovers in some lasagna next week.

5 5

These were great. Thanks!