ZUCCHINE TRIFOLATE

from Clifford A. Wright’s Mediterranean Vegetables. This is from the Sardinian Ristorante La Lepanto. Trifolato is a dish cooked with garlic and either parsley or oregano.

2 or 3 Zucchini, trimmed
2 Tbls. olive oil
salt & freshly ground black pepper
1 garlic clove finely chopped
1/2 tsp. dried oregano

Using an outdoor grill or an oven preheated to 450 degrees F., grill or roast whole zucchini just until the skins loosen, but not tender all the way through, about 10 minutes. Slice zucchini into 3/8-inch discs. Transfer to a medium skillet with garlic, olive oil and oregano. Season with salt and pepper and cook over medium heat, stirring until the zucchini are slightly golden. Serve at room temperature. To make this side dish into a main course; while the zucchini are grilling, boil up some pasta and dice a couple of tomatoes. Use a large skillet to infuse sliced zucchini with flavors of garlic and oregano, once zucchini are golden, combine with tomatoes and cooked pasta.