(Makes 2 to 4 servings)
| 2 | small green zucchini |
| 2 | tomatoes |
| extra virgin olive oil | |
| freshly ground sea salt | |
| freshly ground pepper | |
| balsamic glaze | |
| Parmesan cheese |
- Slice each zucchini in half, lengthwise. Trim the ends.
- Cut the tomatoes in half, lengthwise. If necessary, trim a small portion of skin from the bottoms of the tomatoes so they will stand upright on a serving dish.
- Brush the cut sides of the zucchini and tomatoes with olive oil and sprinkle with sea salt and pepper.
- Lightly brush the barbecue grate with olive oil. Preheat the grill to medium-high.
- Place the zucchini and tomato halves cut side down on the grate.
- Cook until the zucchini and tomatoes are browned, tender, but still firm.
- Set the zucchini and tomato halves on a serving plate with grill-marked sides up.
- Drizzle balsamic glaze over the surface of the vegetables.
- Finely grate Parmesan cheese over the vegetables.
Watch The Cooking Ladies prepare this recipe on video
