Grilled Zucchini

• 1 large zucchini
• sun-dried tomato vinaigrette salad dressing

1. Cut zucchini in half, and (after removing ends) slice from top to bottom, about 1/4 inch thin.
2. Grill on high heat until edges are dark or black, though you can cook as darkly as you would like.
3. Remove and place in bowl.
4. Coat generously, and evenly, in dressing.
5. Serve warm, alone or on a sandwich or hamburger.

zucchini, tomato vinaigrette

Taken from www.food.com/recipe/grilled-zucchini-439245 (may not work)