Very simple and easy. You can use this same recipe for summer squash or eggplant once it comes in (soon!).
1 lb zucchini, topped and tailed
2 Tbsp olive oil
2 Tbsp balsamic vinegar
Salt and pepper to taste
Cut the zucchini into 1/2-inch thick slices - either round or lengthwise, depending on the shape of your squash. The idea is to be able to lay it on directly on the grill without it falling through. For those slice with skin covering one side, peel some off or score them to let the marinade in. Lay them out in a single layer on plate.
Mix the olive oil, vinegar, and salt and pepper together. Using a pastry brush or spoon, spread it generously on both sides of the zucchini. Let sit for 10-15 minutes.
Grill over medium-high heat for about 5 minutes per side, until nicely browned in parts and tender throughout. Serve hot.
Serves about 2.