I washed them again though, just for the heck of it, and suddenly they worked like a charm!.

I picked a couple of little tomatoes while I was out there, just for fun, but they really have nothing to do with this recipe.Slice your zucchini into rounds, about 1/4″ thick.

I like to try to slice them on the diagonal so it creates more surface area for those beautiful grill marks on each piece!.Place your zucchini slices in a large flat dish, something like a 9×13″ glass baking dish and then pour the marinade over everything.Turn your zucchini slices over a few times to ensure even coating of each piece.. Let them marinate in the fridge for at least 4 hours, covered in plastic wrap.

You can let them sit all day though if you want to do them early in the morning..When it’s time for dinner, fire up the grill and grill your zucchini slices over medium-high heat for about 6-8 minutes per side.

You can also do these inside on a grill pan if that’s more convenient, but it definitely helps to have a really powerful range hood if you choose to make these indoors!

(I just treated myself to.Don’t forget that I’ll be speaking there on Saturday and showing off my beverage center in person on the CIL Main Stage, so make sure you stop by and say hello if you’re going to be in the Toronto area!.

Thanks so much to CIL for sponsoring this post, challenging me to create this project, and for inviting me to join them on stage this Saturday.I was compensated for my time in writing this post, however all thoughts, opinions, and over-zealous enthusiasm for the upcoming summer season are all my own!I wanted to take a minute to let you all know about a new book coming out next Tuesday (March 22, 2016) that I think a lot of you will really be inspired by called.

“Crafting With Nature”.It’s written by my friend Amy Renea who you might know from the blog.