Deliciously fresh Grilled Zucchini Recipe with balsamic vinegar.The perfect substitute for a salad with the same healthy green crunch. Italian grilled zucchini recipe. How to grill zucchini.#zucchini #zucchinirecipe #grilledzucchiniShare this video on FACEBOOK: http://bit.ly/zucchinigrilledGet the recipe: http://bit.ly/grilledzucchinirecipeCheck out my website for full recipes and to follow my blog: http://bit.ly/vincenzosplateSubscribe to my YouTube channel! http://bit.ly/youtubeVPFollow me on: Facebook! http://bit.ly/facebookVincenzosPlateInstagram @vincenzosplate http://bit.ly/VPinstagramGoogle+ http://bit.ly/VPGoogleplusLinkedin http://bit.ly/VPlinkedinTweet me! @vincenzosplate http://bit.ly/VPTwitterGRILLED ZUCCHINIINGREDIENTS:2 x large zucchiniA bunch of mixed Mediterranean salad (of your choice)A handful of fresh parsley (chopped)2 x pinches of table saltExtra virgin olive oilUTENSILS:1 x grilling pan1 x set of tongs1 x knife1 x chopping board1 x small mixing bowl1 x glassMETHOD:1. Cut the top and bottom of the zucchini2. Make slices on an angle to create thin strips which will cook fast and look great3. Heat the grilling pan for around 2 minutes (medium heat)4. Place strips on top of the grill5. Add a sprinkle of salt over the top of all of the strips to help the excess water come out of the zucchini6. Keep a close eye on them so they don't burn or stick to the bottom7. After a few minutes, using your tongs, pick up one of the strips and check the bottom. If it has started to brown and it has lines on it, you can turn it to the other side and do the same for all of them8. Leave them for a few minutes and turn them again.9. Once they are soft and cooked through, move them to your chopping board or a tray to cool.10. Get your small mixing bowl and add salad leaves, extra virgin olive oil and a pinch of salt. Mix this using the tongs or your hands.HOW TO SERVE1. Using your hands, pick up the salad and place it into one of your palms. Make a ball and get rid of some of the excess dressing before putting it onto the middle of a plate.2. Lean each of the pieces of the zucchini on the salad all the way around the sides.3. Each piece can overlap a little bit.4. Add two tablespoons of balsamic vinegar to a glass along with 3 tablespoons of extra virgin olive oil and mix it around.5. Pour a drop of the dressing iver the top of each zucchini and once they are covered you can add some more.6. Sprinkle the chopped parsley over the top.E ora si mangia, Vincenzo's Plate...Enjoy!From the bottom of my heart I would like to thank this amazing team of creative professionals. They have been a part of this project from the beginning and have always supported Vincenzo's Plate and the journey to bring the Taste of Italy into homes all around the world.Production company: Fame Park StudiosEditor: Bill WayBrand Manager: Suzanne ProsperiAnimation: Daniele PignoliPhotographer: Bill WayWeb Designer: Stephanie NascaMusic "Oktogon" and "Platos178 ok" are composed and performed by Walter GaetaSpecial Thanks:Maria and Frank CallaMireille Salloum - Street fresh digital media#italianfood #grilledvegetables #vegetarianrecipe #vegan #zucchini #cookingshow Watch the video recipe: http://youtu.be/4E4dv8hylKA