Torn Zucchini With Mint And Calabrian Chiles Food

TORN ZUCCHINI WITH MINT AND CALABRIAN CHILES

Steps:

• Prepare a grill for medium heat. Combine onion and vinegar in a large bowl and let sit 10 minutes. Mix in sugar and a generous pinch of salt, then add chiles; set chile mixture aside.
• Toss zucchini on a rimmed baking sheet with 3 Tbsp. oil; season with salt. Grill, turning halfway through, until steamy and tender within and charred all over, 12-16 minutes. Transfer back to baking sheet and let cool slightly.
• Tear zucchini into 1 1/2"-2" pieces and add to reserved chile mixture. Add remaining 1/4 cup oil and toss to coat; season with salt. Add mint and toss gently just to distribute. Let sit 5 minutes to allow flavors to come together.
• Transfer zucchini mixture to a platter with a slotted spoon; top with more mint.

TORN ZUCCHINI WITH MINT AND CALABRIAN CHILES

Steps:

• In a medium bowl, combine the onion and red wine vinegar; let sit for 10 minutes.
• Add Calabrian chiles, sugar and a pinch of salt and stir to combine. Set aside.
• Heat a grill pan over medium heat.
• Brush zucchini with 1 tablespoon olive oil and season with salt to taste. Add zucchini to pan and cook for 7 minutes on each side or until tender. Remove from pan and set aside to cool; then tear into 1½" pieces.
• Add prepared zucchini to the onion mixture along with remaining 2 tablespoons olive oil and mint. Let sit for at least 5 minutes before serving.