Grilled Zucchini with Mint, Chile Oil, and Toasted Pine Nuts

• 4 medium zucchini, sliced lengthwise 1/4 inch thick
• 3 tablespoons extra virgin olive oil
• Kosher salt
• Chile Oil (page 141)
• 1/4 cup pine nuts, lightly toasted
• Cup fresh mint leaves, torn into thin strips
• 2 heaping tablespoons shaved aged hard cheese, such as Vella Dry Jack or Parmesan
• Freshly ground black pepper

1. Prepare a charcoal grill.
2. Brush each side of the zucchini slices with the oil and season generously with salt.
3. When the grill is very hot, but the flame has died down and the coals are completely covered with ash, grill the zucchini on both sides until golden brown and just cooked through but still firm, 4 to 6 minutes.
4. Arrange the zucchini slices on a serving platter and drizzle with chile oil.
5. Sprinkle with the pine nuts, mint, cheese, and pepper.

zucchini, extra virgin olive oil, kosher salt, chile oil, pine nuts, fresh mint, cheese, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/grilled-zucchini-with-mint-chile-oil-and-toasted-pine-nuts-377620 (may not work)